Yam nang mu

Yam nang mu

Pork skin salad

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g pork rind, boiled and finely sliced
125g lean pork, boiled and finely chopped
1 large handful fresh mint leaves
1 stem lemongrass, finely minced, white part only
or 1/2 teaspoon lemon zest, finely grated
3 tablespoons dried prawn powder
2-3 tablespoons coconut cream
1 tablespoon shrimp sauce
1 tablespoon lime juice
1 tablespoon fish sauce
1-2 teaspoons palm sugar, grated
1 tablespoon fresh coriander leaves, chopped
1 tablespoon spring onion, chopped

Method

  1. Remove the fat from the pork rind and use only the jelly-like skin.
  2. Mix together the pork and pork rind, mint, lemongrass, prawn powder, coconut cream, shrimp sauce, lime juice, fish sauce and palm sugar in a bowl. Sprinkle over the coriander and spring onion and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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