Mushroom Salad – Yam Het
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g mushrooms, fresh
- 3 tablespoon water, or broth
- 2 tablespoon fish sauce
- 0.5 teaspoon ½ soy sauce, light
- 3 tablespoon lime juice
- 1 teaspoon palm sugar, crushed
- 0.5 teaspoon ½ chili powder
- 1 small onion (s), red, cut into wedges
- 2 spring onions, chop the lower white part
- 1 handful coriander greens and mint leaves (total)
- 1 tablespoon semolina (rice semolina)
Print Recipe
Pin Recipe Instructions
- For the semolina, roast fragrant rice in a pan without fat until golden brown, pound in a mortar and grind.
- Clean the mushrooms and cut into slices. Heat the water or the stock in a pan, add the mushrooms and cook covered for approx. 3-5 minutes.
- Take the pan off the heat and season with lime juice, fish sauce, soy sauce, sugar and chili powder. The salad should taste sour, hot and salty.
- Mix in the spring onions, red onions and herbs. Sprinkle with the rice semolina and serve
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