Poh’s Savoury Fruit Salad with Roasted Rice & Somtam
Poh's been busy (and not just in the kitchen). The new Mozi x Poh collaboration has dropped exclusively at Harris Scarfe. The Lotus land collection features fresh summer prints and colours that are the perfect fit for a picnic with friends! So to celebrate the launch, we asked Poh to create something delicious and refreshing that would be perfect for those hot summer days!
Poh's Savoury Fruit Salad with Roasted Rice & Somtam
Serves: Feeds 4 as a light meal
This is my spin on a traditional Thai green paw paw salad using Summer fruit. If you want to make it more substantial you can add some thinly sliced grilled beef or shredded poached chicken. As is, it makes for a lovely light lunch or side dish for a BBQ - and is great for learning the sweet, sour and salty balance that defines South East Asian cuisine.
110ml lime OR lemon juice (white vinegar if you're desperate)
2 tsp tamarind paste (easily found at most supermarkets or Asian grocers)
2 tbsp caster sugar
1-2 cloves garlic, peeled, bashed
1 long red or bird's eye chilli, finely chopped (remove seeds if you want to temper the heat)
1/4 avocado, peeled, mashed
2 medium tomatoes, cut into small pieces
2 firm, not quite ripe peaches or 4 nectarines, cut into small pieces
2 green apples, cored, quartered and cut into small pieces
1 small red onion, peeled, thinly sliced
1/2 a packed cup of picked mint leaves, roughly torn
1/2 a packed cup of roughly chopped coriander, including stems
1/2 a cup of roasted peanuts, roughly chopped*
1/2 a cup of deep fried shallots (easily found at most supermarkets or Asian grocers)
3/4 cup ikan billis (dried Asian anchovies - easily found at Asian grocers and some supermarkets)
300ml vegetable oil
*For peanut allergies, you can use crushed roasted rice. To make, simply dry pan toast any kind of rice on high heat, tossing continuously, until dark brown, then crush with a mortar and pestle until it reaches a sandy consistency.
To make the dressing, add all the ingredients into a jar and shake until well combined.
To fry the ikan bills, combine with oil in a small saucepan over a medium-low heat and stir fry until golden. Scoop out with a slotted spoon into a paper towel lined sieve and cool before serving.
To make the salad, combine the salad ingredients and fried ikan billis in a large bowl. Remove the garlic cloves from the dressing before adding to the salad. Toss gently with clean hands and divide into 4 bowls, then garnish with the peanuts and fried shallots for a delicious crunch.
Wow, we can't wait to get stuck into this super simple and delicious salad! Don't forget to visit Harris Scarfe to shop Poh's exclusive collaboration with Mozi.