Salads

Appears in

Classic Thai Cuisine: The Top 100 Classic Thai Dishes

Published 1993

About

Thai cuisine is a contrast of seasonings: hot, sweet, sour, salty and occasionally bitter flavours combine to achieve rot chart where all flavours are in harmony, and none is unintentionally overwhelming. This is nowhere more apparent than in Thai salads, whether one as elusive and delicate as the Saeng Wa of Prawns or as robust and searing as a Larp from the North-east.

It is of paramount importance to use the best, freshest ingredients available. Use good-quality alternatives rather than second-rate specified ingredients. In Thai salads, the contrasts and interplays of acids and salts would quickly reveal an inferior choice. Having purchased the produce, it is now up to the skill of the cook to treat and season it correctly. This can only be achieved by knowing the individual flavours of the ingredients being used, and the outcome when combining them. Taste the food as it is being assembled and rectify any imbalances before serving.