Anchovy and Potato Spicy Salad
250 gram Baby potatoes-part boiled
60 gram Beansprout
40 gram Radish-sliced
3 gram Cilantro-chopped
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
1 pinch Salt and black pepper
-Mix the potatoes with 1 tablespoon of olive oil, a pinch of salt and pepper. Bake in 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 until 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.
-Check 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 the salted dry fish. It is the way Thais preserve their seafood by rub the salt onto the meat and leave it naturally de-hydrated under the sun.