Salatada

Yum yai salad

Indulge in the delightful flavors of Yum Yai salad bursting with fresh ingredients, vibrant colors, and tantalizing taste just waiting to be savored.

Ingredients:

2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons chopped palm sugar
1 pinch chopped bird's-eye chile
1 medium English cucumber, peeled
1 large carrot, peeled
2 cups vegetable oil, for frying
3/4 cup ice-cold water
3/4 cup all-purpose flour
1 egg yolk
1 1/2 cups small whole green leaves, like baby kale, shiso leaves, pea shoots, or arugula
3 radishes, very thinly sliced
170g blanched green beans or wax beans
2 cups any mixed greens or torn lettuce leaves

Combine the Nam Prik Pao, lime juice, fish sauce, sugar, and chopped chile in a small bowl; mix well. Peel the cucumber and carrot into long ribbons using a vegetable peeler and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Meanwhile, in a medium bowl, lightly mix ice water, flour, and egg yolk until the batter is lumpy and thin. Once the oil is hot enough, dip the baby kale, shiso leaves, pea shoots, or arugula leaves (one by one) into the batter, ensuring not to overcrowd the pan. Fry the leaves in batches, turning them once, until they turn golden brown and crispy, which should take a few minutes. Use a slotted spoon to transfer the fried leaves to paper towels to drain excess oil. Repeat this process until all leaves are fried.
To put together the salad, arrange the ingredients in layers in a large shallow bowl or on a platter. Place the beans at the bottom as they are the heaviest, and mostly place the tempura leaves on top to keep them crisp. You can choose the order of the other ingredients as you prefer. Drizzle each layer with some of the prepared dressing as you assemble the salad. Serve immediately.

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