SALA Rattanakosin’s Recipe of the Month


THIS MONTH’S RECIPE from SALA Rattanakosin’s menu is Yam Puu Tod Mamuang – a soft shell crab served in a light tempura batter over a fresh green mango salad.

First, the ingredients:

Soft shell crab; tempura batter; and quality oil for frying.

For the salad: Slightly sour green mango cut into thin strips; shallots or red onion thinly sliced; roasted cashew nuts; Asian celery or regular celery leaves; and spring onions.

For the dressing: Fish sauce; lemon juice; coriander stalks; this bird eye chili palm sugar – with a sprig of coriander; finely sliced red chili; and lemongrass, cut lengthways to decorate.

Second, how to make it:

  • Prepare the dressing by blending all the ingredients together in a food blender to a smooth consistency. This can be made in advance and be kept chilled for up to four days.
  • Heat the oil to 180°C, coat the soft shell crab in tempura batter and fry until golden and crispy. This normally should take about 3-4 minutes
  • Prepare the salad by mixing all of the ingredients together and add as much dressing as you desire. If you like more spicy, add more dressing.
  • Assemble the salad onto a chilled plate or bowl and put the fried soft shell crab on top.
  • Decorate with lemongrass, coriander and finely sliced chili.

SALA Tea QuencherIn other SALA food news, SALA Phuket is offering a special set three-course menu that includes dessert with wine paring at a discounted price of 2,200 BHT per set. For further information, call 66-7633-8888.

At SALA Khaoyai, you can treat yourself to a private rooftop barbecue, with a selection of Thai appetizers, green and regional salads, pork, chicken and vegetable skewers, fresh fruit and a variety of desserts. For futher information, call 66-8-9846-0500.

During the month of September, SALA Lanna in Chiang Mai is serving special tea quenchers at its riverside Italia restaurant. Dishes include SALA Cobb salad and fettucini seafood.



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