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Noosa
Tuesday, July 7, 2020

Heirloom tomato salad with an Asian twist

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Martin Boetz – Executive Chef of Longrain Restaurant & Bar,  Melbourne and Sydney is a Noosa International Food and Wine Festival regular. Each year, he brings north to the festival the most recent and cutting edge take on thai cuisine.

Here, he shares a special summer recipe for Noosa International Food and Wine Festival readers.Recipe

Serves 4 as part of a shared meal

Salad Ingredients:

  • 2 pieces Chinese broccoli
  • 2 ripe tomatoes or a variety of small ones
  • 1 bunch coriander picked and washed
  • 1 long red chilli de-seeded and julienned
  • 40 grams ginger julienne
  • 40 grams snow peas
  • 2 pieces baby corn cut in half length ways

 Yam Pak Dressing Ingredients:

  • 1/2 cup best quality palm sugar
  • 1/4 cup thick tamarind water
  • 2 tablespoons light soy sauce
  • 1 teaspoon toasted, white sesame seeds
  • 1/4 cup deep-fried red shallots

Dressing method

  • To make the dressing, dissolve the palm sugar in the tamarind water and light soy sauce.
  •  Toast the sesame seeds and once fragrant and golden, allow to cool.
  • Crush the sesame and deep fried shallots in a pestle and mortar and stir into the sauce. It should taste sweet, sour and only very slightly salty.
  • It might be necessary to lighten the sauce with a few tablespoons of water. If the sauce has been refrigerated, it is crucial that it warms to room temperature before placing it over the salad.

To prepare the salad:

  • Place the prepared Chinese broccoli baby corn & snow peas in a mixing bowl with the tomatoes cut into similar size
  • Add the chilli, coriander and spoon in about 3 to 4 tablespoons of the Yam Pak dressing.
  • Lightly bind together, spoon onto a serving plate garnish with some fried eschalots and a lime wedge.
  • Squeeze the lime over the dish at the table
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