Salad with Thai fish balls - Bresc BV
Preparation method Cut the spring onion and red onion into rings, tear the iceberg lettuce loose, chop the cucumber (after removing the seeds) and carrot into
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Deep-fryer
- Food processor
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Grater
- Citrus press
- Spoon
- Whisk
- Measuring cup
- Refrigerator
- Paper towel
- Serving platter
Ingredients
- 1 head iceberg lettuce
- 1 red onion
- ½ bunch spring onions
- ½ cucumber
- ½ carrot
- ½ bunch coriander
- 1 handful Thai basil
- 2 limes
- 20 g Bresc WOKchilli
- handful cashew nuts
- fish sauce
- 1 dl chilli sauce
- 30 g water
- 10 g Bresc Lemongrass puree
- 500 g fish fillet
- 20 g Thai yellow curry
- 40 g coconut milk
- sesame seeds, black and white
- grated coconut
- panko
- oil for frying
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