Thai Salad (Yam Dawk Kajawn)

* I learned to make this dish at Bangkok Mandarin Oriental Cooking School. A very simple and refreshing salad with a Thai touch!

Ingredients (Serves approx 6-8):
- Thai Big Red Chilli x 1 - seeded and slice thinly. (if prefer this to be hot, add 1 small chilli too!)
- Coriander roots x 2 tsp - finely chopped (i was not able to get any dry coriander roots in Wanchai Thai grocery store. I used the fresh coriander with roots. Just wash the roots thorougly under runnign water, then wipe dry and finely chopped them)
- Garlic - sliced x 2 tsp
- Palm Sugar x 4 tbsp - use a knife to roughly chop them into smaller pieces.
- Fish Sauce x 6 tbsp (the cooking school uses the fish sauce with the Scale brand. I was able to get the same from the Wanchai Thai grocery store)
- Fresh Coconut Cream - boiled x 1/2 cup, then let it cool down. (I am not able to get coconut cream in Wanchai market, but only fresh coconut milk, which is still fine)
- Lime juice - from approx 2 big limes
- Cowslip flowers, picked and blanched (can be replaced with cauliflower and broccoli - cut into slim florets)
- Chicken thighs x 3 - boiled and shredded
- Prawns x 20 - boiled, shelled, deveined and cut lengthwise
- Peanuts, roasted and crushed
- Crisp-fried garlic

How to Make:
1. To make the dressing, pound the sliced chilies and coriander roots and garlic in a mortar until fine and pasty like. (be patient as it takes some strength from my arm as well as some time!)

2. Add the palm sugar to the paste and mix thoroughly.

3. Pour the mixture to a big bowl, then add the fish sauce, lime juice and coconut cream and mix well. Set aside in a cool place.

4. Blanch the cowslip flowers or the cauliflower/broccoli florets for 1-2 min and then rinse with cold water. Drain well and set aside. -> make sure they remain crunchy.

5. In a large mixing bowl, combine the cowslip flowers or the cauliflower/broccoli florets with the shredded chicken and the prawns. Add some dressing and mix well. Fill a bowl with a shape you like with the mixture, then put the bowl against the serving plate, Remove the bowl carefully to reveal the salad (with the shape of the bowl), then pour remaining dressing on the side.

6. Sprinkle the top with the crushed peanuts and the crisp-fried garlic and serve!

* very nice to pair with a glass of chilled champagne! Enjoy!