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    Spicy Asian salad

    This savoury recipe combines fresh exotic fruit with spicy, sour and salty ingredients to give a really authentic Indonesian flavour. Great as a starter, side or main course.

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes

    Serves: Serves 4, as a main course

    Ingredients

    For the dressing:

    3 tbsp Thai Taste Palm Sugar
    3 tbsp Malay Taste Kicap Manis Sauce
    1/2 tsp Thai Taste Shrimp Paste
    2 tbsp Thai Taste Sriracha Hot Chilli Sauce
    2 tbsp Thai Taste Tamarind Paste

    For the salad:

    1 tbsp sesame seeds
    25g roasted salted peanuts
    200g dried rice noodles
    1 green apple, cored and finely sliced
    1 small firm mango, stone removed, peeled and sliced
    3 thick slices fresh pineapple, peeled and sliced
    1/2 cucumber, peeled, deseeded and sliced
    Juice 2 limes

    Method

    1. Heat all the dressing ingredients in a small pan over a medium heat for 5 minutes, until the sugar has dissolved.  remove from the heat and set aside to cool.
    2. Warm a small frying pan over a lo heat.  Add the sesame seeds and toast for 2-3 minutes until golden.  Tip into a large pestle and mortar and leave to cool a little before pounding with the peanuts until coarsely ground.
    3. Soak or cool the noodles according to the instructions on the pack, then drain.
    4. Toss all the fruit and cucumber in the lime juice in a large bowl.  Add the noodles and half of the dressing and toss again to coat.  Divide between 4 plates, drizzle with the remaining dressing and scatter with the toasted seeds and nuts.  Serve immediately.

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