Summary

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)

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Instructions

1. For the semolina, roast fragrant rice in a pan without fat until golden brown, pound in a mortar and grind.
2. 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.
3. 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.
4. Mix in the spring onions, red onions and herbs. Sprinkle with the rice semolina and serve