I also used barramundi fillets (frozen ones from Aldi) instead of a whole snapper, because it’s a lower bar to set for the average Aussie cook (not many home kitchens have the setup to deep-fry a whole fish).

By the way, in hindsight I think it would have worked better had I used a 1:1 ratio of green mango and green apple – just to mix up the texture a bit.

Thai Crispy Fish and Apple Salad

INGREDIENTS:

3 pieces frozen fish fillets, skin on (about 2-3 inch lengths each)

½ tsp salt

½ tsp white pepper

2 Tbsps tapioca starch

1 egg white

Oil for deep-frying

3 cups green apple, coarsely grated with mandolin or cut into thin strips with knife

2 Tbsps grated carrot

4 cherry tomatoes, halved

3 cloves garlic

4 thin slices Spanish onion

2 bird’s eye chillies

1 snake bean, cut into 2-inch lengths

1 Tbsp roasted peanuts, skin off

2 Tbsps dried shrimp, rinsed and toasted

3 Tbsps honey or dissolved Thai palm sugar

3 Tbsps lemon juice

2 Tbsps fish sauce

Coriander and Mint leaves for garnishing

METHOD:

1. Heat oil in wok to 180C.
2. Sprinkle salt and white pepper on fish pieces.
3. Drench with egg white, coat with tapioca starch, and deep-fry until crispy.
4. Remove and set aside.
5. If using a mortar and pestle, lightly pound garlic, chillies, dried shrimp and peanuts; add sauce ingredients and mix well. Alternatively blend sauce ingredients in food processor, then add the garlic, chillies, dried shrimp and peanuts and chop coarsely.
6. Transfer into a mixing bowl and add grated apple, carrot, snake beans and tomatoes. Mix well, then serve topped with crispy fish fillets, coriander and mint.

The post How to Make Thai Crispy Fish and Apple Salad first appeared on Jackie M..

This particular version by Chef Chai at Shangri-La Rasa Sayang Resort, Penang, is more reminiscent of the version I loved in Seremban; the flavours are more subtle and less overwhelming than others I’ve tried in Penang.

There are quite a few steps involved in the making of this dish as you’ll see in the highlights video here, but the recipe as supplied by the resort is a definite keeper; I can’t wait to apply the techniques in making the crackers and the fritters in my own cooking.

This video was shot by Mediaprima during our filming for Asia:Food.Travel.Mystery and it involved Chef Chai doing a demonstration cooking class for resort guests and two prominent specially-invited Penang bloggers, Ken Hunts Food and Shelyn Ooi.

Thanks to my very busy schedule I only managed to spend a few minutes with the guests after the demonstration but Ken was very, very kind to have brought along a “tapau” (takeaway pack) of Chee Cheong Fun Penang-style (ie. with prawn paste sauce) but with a peanut-sauce twist added to it. It was fantastic, so thank you so very much Ken

Pasembur

Portion: 6-8 Servings

Ingredients –

200g cucumber, julienned

200g yam bean (sengkuang), julienned

1 boiled egg, deep-fried

200g boiled potato, deep-fried

100g prawn fritters

50g prawn crackers

100g beancurd, deep-fried

120g jelly fish

Sauce –

500g sweet potato, peeled and diced

100g shallots

600ml water

50g crushed, roasted peanuts

100g bottled chilli sauce

150g tomato sauce

10g salt

50g sugar

10g kurma powder

Method –

For Pasembur Sauce –

1. Steam shallots and sweet potato until soft.

2. Add water and blend until smooth.

3. Bring to a boil over medium heat; add in the rest of the ingredients.

For plating –

1. Arrange all ingredients onto centre of plate.

2. Top with prawn cracker and ladle sweet potato sauce over it.

3. Sprinkle with some crushed peanuts and serve.

Recipe Name: Prawn Fritters

Ingredients –

100g prawns with shell on, cut into pieces

1/2 tsp salt

1/2 tsp pepper

1 egg white

150g plain flour

1 Tbsp corn flour

1 Tbsp rice flour

1/2 tsp baking powder

1 Tbsp cooking oil

150ml water

1/2 tsp turmeric powder

2 Tbsp spring onion, chopped

2 Tbsp onion, sliced

1/2 Tbsp chillies, sliced

1/2 cup beansprouts

Method –

1. Mix flours with baking powder.  Add seasoning.

2. Add water followed by prawns and all other ingredients.

3. Deep-fry on low-medium heat. Remove and serve.

Recipe Name – Prawn Crackers

Ingredients –

50g plain flour

50g rice flour

5g baking powder

25g tapioca flour

25g corn flour

220ml water

70ml cooking oil

4 peeled prawns

1/4 tsp salt

1/4 tsp chicken seasoning powder

Method –

1. Mix flour and baking flour.

2. Add prawns and water and mix into a smooth, runny batter.

3. Heat oil for deep-frying to 180C. Heat wok ladle in oil (about 15 seconds).

4. Remove wok ladle from oil, place about 2 TBSPs batter with prawn on ladle, then gently lower into oil.

5. Deep-fry on high until done; about 90 seconds (the cracker should loosen from the ladle naturally; tap with spoon to help it along if required).

4. Remove and serve.

The post How to Make Penang Pasembur Salad first appeared on Jackie M..