Belinda Franks Catering - Latest News
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Serves 4 30g eshallots, finely sliced 5g kaffir lime leaf, finely sliced 20g julienne of red chilli 50g spearmint leaves 50g coriander leaves 200g shredded fresh coconut flesh 200g baby corn, blanched and cut in quarters 200g continental cucumber, no seeds, cut to julienne 200g Chinese cabbage, cut to julienne 200g snake beans, cut to 4cm lengths, blanched 100g tofu, cut to batons and deep fried until golden Nam Jim: 5g/1 clove garlic 1 long red chilli 1 coriander root 20g palm sugar 50ml fresh lime juice 25ml fish sauce 10g eshallots For nam jim: Combine all ingredients in a food processor, or pound solids in a mortar and pestle, then add liquids For salad: Combine all ingredients, including nam jim Serve immediately |
