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Recipe from: Stephanie da Silva
3 cups vegetable oil
20 wonton skins, ¼ inch strips
8 cups mixed salad greens, shredded
4 cups roast chicken, bite-size
1 cup bean sprouts
1 large yellow pepper, julienned
½ seedless cucumber, julienned
6 tablespoons fresh lime juice
¼ cup nước mắm (fish sauce)
¼ cup brown sugar, pressed down
4 serano chiles, seeded and minced
½ teaspoon nutmeg, freshly grated
1 tablespoon lemon grass, finely minced
1 tablespoon ginger, finely minced
¼ cup fresh mint, finely minced
3 tablespoons fresh basil, finely minced
¼ cup unsalted dry-roasted peanut, coarsely chopped
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.