Yum Tawai (ยำทวาย)
Servings Prep Time
1Serving 30minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
1Serving 30minutes
Cook Time Passive Time
10minutes 10minutes
Instructions
  1. Dry roast the dried long red chilli, red onion and garlic in the wok on low heat until a little charred and colored. Then pound them together until they become a fine paste in a mortar and pestle.
  2. Heat the vegetable oil in a pot then add the paste and fry for about 5 minutes over a medium low heat until fragrant. Then add grounded dry shrimp and smoked dried bronze featherback fish powder. Keep stirring for a few minute then season with palm sugar, tamarind juice, fish sauce and salt. Then add coconut milk and stir through, the taste should be sour, salty and sweet then set aside.
  3. Boil coconut milk then quickly blanch vegetables 1 type at the time, start from snake bean then set aside. Then morning glory then banana flower, bean sprout.
  4. Put the sliced or shredded chicken (about 4mm wide) and all the vegetables except the rose apple in the mixing bowl then add half of the sauce and gently mix. Then put the other half of the sauce on the plate. Place the salad from the bowl on top, then add the rose apple and garnish with fried shallot and toasted white sesame seed.