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
- 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
- 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