Malaysian Cooking Master Class | Otao Kitchen

Name: Malaysian Cooking Master Class | Otao Kitchen
Ingredients: ½ medium green papaya (about 200-250g), peeled and julienned, soaked in cold water for 15 minutes; 1 unripe mango, peeled and julienned; 100g carrot, peeled and julienned; 6 green beans, trim stem ends and diagonally cut into 3cm long; 8 cherry tomatoes; 3 bird’s eye chillies; 3 garlic cloves; 1½ tbsp palm sugar; 1 lime, for the juice; 2 tbsp fish sauce; 4 sprigs of fresh coriander, leaves picked; 30g ready salted peanuts, coarsely crushed; 20g dried shrimps, soaked in warm water for 10 minutes, drained and roughly chopped; 300g/101⁄2 oz pak choi, cut into strips 3cm/11⁄4in wide; 2 sea bass fillets; ½ tsp fine sea salt; ½ tsp ground white pepper; 2 spring onions, cut into thin strips and soaked in cold water until curled; ½ red chilli, deseeded, julienned and soaked in cold water for 10 minutes or more

otaokitchen.com.au

Date & Sessions:Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with papaya, mango, carrot, tomatoes and beans with dressing made of lime, palm sugar, chillies, garlic and fish...

View Original

Share this recipe:

Ingredients

½ medium green papaya (about 200-250g), peeled and julienned, soaked in cold water for 15 minutes
1 unripe mango, peeled and julienned
100g carrot, peeled and julienned
6 green beans, trim stem ends and diagonally cut into 3cm long
8 cherry tomatoes
3 bird’s eye chillies
3 garlic cloves
1½ tbsp palm sugar
1 lime, for the juice
2 tbsp fish sauce
4 sprigs of fresh coriander, leaves picked
30g ready salted peanuts, coarsely crushed
20g dried shrimps, soaked in warm water for 10 minutes, drained and roughly chopped
300g/101⁄2 oz pak choi, cut into strips 3cm/11⁄4in wide
2 sea bass fillets
½ tsp fine sea salt
½ tsp ground white pepper
2 spring onions, cut into thin strips and soaked in cold water until curled
½ red chilli, deseeded, julienned and soaked in cold water for 10 minutes or more