2 bird eye chilies, roughly chopped with seeds (adjust according to spice level)
1 cup palm sugar, grated
½ cup lime juice
½ cup soya sauce
½ cup rice wine vinegar
Salt to taste
For the salad:
1 cup roasted peanuts, unsalted
5 string beans, cut in small 1-inch pieces
3 cups cherry tomatoes, cut in half
500 gms green papaya, shredded
2 semi ripe mangoes, shredded
10 Thai basil leaves
Directions:
Pound peanuts lightly and break them into smaller pieces. Transfer to a bowl.
Pound garlic and chili into a paste. Stir in palm sugar, lime juice, soya sauce, and vinegar until sugar dissolves. Pour the dressing into a large bowl.
Heat a nonstick grill pan or grill over high heat and grill the green beans until they are just charred and still very crisp. Add it to the dressing with cherry tomatoes.
Add papaya, mangoes, and 3/4 of the peanuts. Toss well
Serve: Once everything is coated in the dressing, immediately pile it up onto plates. Spoon over some dressing. Garnish with Thai basil leaves and sprinkle with remaining peanuts.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit!
