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Pan thee thoke (apple salad)
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Serves: 4
150ml vegetable or sunflower oil
4 shallots, thinly sliced
3 apples (braeburn or granny smith)
1-2 red Thai chillies
2 limes, juice of 1, 1 cut into wedges
2 tsp fish sauce
1. Heat the oil in a small saucepan over a medium-high heat. Drop in a piece of shallot to test the oil temperature: it is ready when it sizzles vigorously. Add the remaining shallots and fry, stirring occasionally; lower the heat a little so they don't burn. Once just golden and crisp (3-4 minutes), use a slotted spoon to lift the shallots out to drain on kitchen paper. Let the oil cool to room temperature, then strain into a heatproof container.
2. Halve then thinly slice the apples (about 0.2cm thick) and slice the chillies. Add the lime juice to the fish sauce and stir well. Toss in the apples, chilli and 2 tbsp of the reserved shallot oil. Top with the crispy shallots and serve immediately, with the lime wedges for squeezing over.
Typical values per serving:
Energy |
808kJ 194kcals |
---|---|
Fat | 12g |
Saturated Fat | 0.9g |
Carbohydrate | 18g |
Sugars | 16g |
Protein | 1.5g |
Salt | 0.6g |
Fibre | 2.4g |
This recipe was first published in Thu Nov 26 15:47:03 GMT 2020.
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