29min 4 ppl
Nam Tok Het (Grilled Mushroom Salad)
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
130 kcalper person
Protein 6g
Carbs 10g
Fats 6g
About this dish
Char-grilled chestnut mushrooms, rested and sliced, tossed warm with toasted rice powder, lime, soy and a fistful of mint and coriander.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomshalved if large500 g
- Shallotsthinly sliced3
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
- Cucumbersliced, to serve1
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
- Light soy sauce2 tbsp
Utensils
- Griddle pan
- Mortar and pestle
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander, pick the mint leaves and slice the cucumber.
Approx. 7 minutes
3
Toss the mushrooms in the oil, heat a griddle pan over high heat and grill for 4 minutes per side, until charred and tender.
Approx. 8 minutes
4
Rest the mushrooms for 2 minutes, then thickly slice.
Approx. 2 minutes
5
Toss the warm mushrooms with the soy sauce, lime juice and chilli flakes in a mixing bowl.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve with the sliced cucumber.
Approx. 2 minutes
