© Copyright 1995-2020, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: All Thai Food
Ruam Mit literally means "assorted" or "with everything" — This salad does have everything!
½ pound pork, steamed and sliced diagonally
½ pound chicken meat, steamed and sliced
½ prawn meat, steamed and sliced diagonally
3 tablespoons nam phrik phao (roasted chile paste)
1 teaspoon nam pla
¼ cup lime juice
1 tablespoon sugar
2 or 3 tablespoons tamarind juice
¼ cup peanut or cashew nuts, roasted and crushed briskly
¼ cup white radish or cabbage, sliced
¼ cup carrot, sliced
2 whole celery, cut
½ cup mint leaves
2 whole lettuce
For the Spicy Dressing:
Pound sliced bird's-eye chiles and garlic together, add lime juice, sugar and salt and blend well.
Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy dressing and blend well. Add onion, spring onion and celery.
Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red and green bird's-eye chiles.