Grilled Banana Chilli Salad

Name: Grilled Banana Chilli Salad (Yam Prik Yuak)
Cuisine: Thailand
Ingredients: 10 banana chillies; 100 g (4 oz) small cooked prawns (shrimp), shelled and deveined (optional); 100 g (4 oz) small cooked prawns (shrimp), shelled and deveined (optional); 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 1 teaspoon palm sugar; 1 teaspoon lime juice; 30 mL (2 tablespoons) coconut cream; 2 tablespoons red shallots, sliced lengthways and deep-fried; 2 tablespoons fresh coriander (cilantro) leaves

Yam Prik Yuak

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE SMOKY AND EARTHY flavours of roasted banana chillies make this a wonderful salad. Regular small capsicums (peppers) may be substituted for the banana chillies, and some small prawns may be reserved to sprinkle on top of the salad as a garnish. To make this salad vegetarian, omit the prawns and substitute light soy sauce for the fish sauce.

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia

Ingredients

Method