Create a Thai-inspired lunch with this chilli infused vegetable and peanut salad.
- Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in a large bowl. Cover with plastic wrap and refrigerate until required.
- Meanwhile, heat oil in a wok over medium heat until hot. Fry peanuts for 1 minute or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
- Using a large mortar and pestle, pound garlic, chilli, ginger and 1/2 teaspoon salt into a paste. Add peanuts. Crush until coarsely ground. Transfer mixture to a bowl.
- Combine tamarind puree and 1/4 cup water. Stir into peanut spice mixture. Toss through salad just before serving.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set