Chinese sausage salad
- Side
- 2
- 30 minutes
This rich, Chinese sausage salad is a delicious, tangy accompaniment to any Thai meal and a staple of khao tom restaurants in Thailand according to Luke Farrell. The sausages are sweet and salty, and the sourness of the pickled mustard helps cut through the richness of the sausage.
Ingredients
Metric
Imperial
- 1 Chinese sausage (lap cheong)
- 2 tbsp of bird's eye chillies, chopped, red and green chillies
- 1/2 tbsp of garlic cloves, chopped
- 1 tbsp of cane sugar
- 2 tbsp of lime juice
- 2 tbsp of Thai fish sauce
- 50g of pickled mustard greens, roughly chopped
- 1 banana shallot, peeled and thinly sliced
- 3 cherry tomatoes, halved
- 3 sprigs of coriander
Method
Steam the Chinese sausage for 10 minutes then slice diagonally into slices. Fry the slices until coloured
In a pestle and mortar pound the chillies and garlic together. Add the sugar, lime juice and fish sauce. This is your dressing, it should be hot, sour and a little sweet
- 2 tbsp of bird's eye chillies, chopped, red and green chillies
- 1/2 tbsp of garlic cloves, chopped
- 1 tbsp of cane sugar
- 2 tbsp of lime juice
- 2 tbsp of Thai fish sauce
In a large bowl, add the cooked Chinese sausage, pickled mustard, sliced shallot and cherry tomatoes
- 50g of pickled mustard greens, roughly chopped
- 1 banana shallot, peeled and thinly sliced
- 3 cherry tomatoes, halved
Fold in the dressing until fully combined
Arrange on a plate and garnish with coriander
- 1 sprig of coriander
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