ANCHOVY AND POTATO SPICY SALAD
ANCHOVY AND POTATO SPICY SALAD
Anchovy and Potato Spicy Salad
Serve: 1
Ingredients:
250 gram Baby potatoes – part boiled
60 gram Beansprouts
3 gram Cilantro – chopped
6 Anchovies
3 Shallot – sliced
1 Red chilli – chopped
1 clove Garlic – finely chopped
3 tablespoon Olive oil
1 tablespoon Lime juice
3/4 tablespoon Honey
1/2 teaspoon Fish sauce
2 tablespoons La Espanola
Method
-Mix the potatoes with 1 tablespoon of olive oil, a pinch of salt and pepper. Bake at 220 Celsius/200 Celsius Fan for approx 20-25 minutes.
-Mix the chili, garlic, lime juice, shallot, honey, fish sauce and 2 tablespoons of La Espanola in a small bowl.
-Fry the anchovies with 2 tablespoons of olive oil until they turn golden and crispy. Set aside.
-Put the potatoes, beansprouts, anchovies and cilantro in a salad bowl. Drizzle 1-2 tablespoons of the dressing and serve immediately.
Tip:
-Check out my other easy spicy Thai Salad dishes here. I love serving this high nutritious burger with sweet potato chips and the crispy leafy salad.
-This dish inspired by “Pla-Kem” which is a salted dry fish. This is the way Thais preserve their seafood by rubbing the salt onto the meat and leave it to naturally de-hydrate under the sun.
