Thai Chicken Skewer Salad by Barry Horne
½ Chinese cabbage
1 small head of Radicchio
1- 2 large carrots
20g roast salted peanuts
5g toasted sesame seeds
50g rice noodles
Oil to fry noodles (about 200ml)
180 ml oil (rapeseed, groundnut or peanut)
120 ml rice wine vinegar
80 ml soy sauce
3 tbsp dijon or Chinese mustard
1 egg yolk
2 tbsp honey
1 tsp sesame oil
1 tbsp grated ginger
1 tbsp chilli oil
Start by either pan-frying or oven-roasting the skewers, in a pan they will take around 12-15 mins depending on the thickness and will take a similar time in a preheated oven @ 180 degrees C, when cooked allow to cool and cut into bite size pieces.
Cook the noodles by adding the oil to a deep pot sufficient for deep frying, when the heat gets to around 180 degrees C add the noodles in small batches, they will instantly puff up and will take only seconds to be fried, when puffed remove and drain on some kitchen paper and season then keep to one side to finish the dish at the end. You can test with a small piece of noodle before you do the main batch.
Finely shred the cabbage and radicchio and add to a large bowl. Peel the carrot with a potato peeler. When the top layer has been peeled, continue to peel strips of carrot with the peeler, (taking care not to get your fingers), and add to the bowl.
Add the peanuts, sesame seeds and the cooled chicken to the bowl also and mix well.
For the dressing add all the ingredients into a mixing bowl, or alternatively, add to a small blender and blitz until emulsified.
Dress the salad well with the dressing and add to serving bowls, garnish with the fried crispy noodles.