186min 4 ppl
Pla Het (Spicy Mushroom Salad)
25 minutes
4 people
Easy≤30 min & ≤6 steps
25 min · 6 steps
Easy: ≤30 min and ≤6 steps
100 kcalper person
Protein 5g
Carbs 13g
Fats 4g
About this dish
Blanched king oyster mushrooms tossed with lemongrass, shallots and herbs in a hot-and-sour lime dressing, a vegetarian take on the classic Thai spicy salad.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomssliced into thick rounds350 g
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Lemongrass stalksbruised and thinly sliced2 stalks
- Thai shallotsthinly sliced3
- Mint leaves15 leaves
- Corianderleaves picked1
Dried Goods
- Palm sugargrated1 tbsp
- Roasted peanutsroughly chopped30 g
Oils & Condiments
- Light soy sauce2 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Bruise the lemongrass and slice thinly, slice the shallots, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, light soy sauce, palm sugar, garlic, chillies and lemongrass in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Slice the king oyster mushrooms into thick rounds.
Approx. 4 minutes
4
Bring a saucepan of water to the boil and blanch the mushrooms for 4 minutes until tender, then drain well.
Approx. 4 minutes
5
Add the mushrooms and shallots to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the roasted peanuts, mint and coriander and serve immediately.
Approx. 2 minutes
