Ingredients for dressing: Preparation:

Pound the chillies, salt, shallots, and curry powder well in a mortar and
then mix in the peanuts. Remove the yolks from the two eggs and mix the
yolks into the chilli paste.

Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
paste, stir to disperse, and cook until fragrant; then, add the remaining
coconut milk, fish sauce, sugar and tamarind juice.

Ingredients for salad:

1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
Western one. S.C.] 1 onion 2 tomatös 2 cups cooking oil

Preparation:

Cut the potato into very thin slices, soak in water, drain well, and then
fry in the hot oil until crisp and golden brown. Cut the bean curd into
thin slices and fry until crisp.

Peel the cucumbers and onion and cut them and the tomatös into thin slices

Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
tomatös, eggs, bean curd, and potato, spoon on the salad dressing and
serve right away.

Serves two.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

Stichworte: Thai, Salads