Thai Style Tomato Salad with Fish Sauce Dressing, Peanuts & Crispy Onions

Method

1. 1. Place the vegetable oil into a saucepan over a medium heat and add the thinly sliced shallots. Slowly fry the shallots, stirring until the shallots are browned - about 7 - 10 minutes. Pour the shallots into a sieve placed over a glass bowl, reserving the oil, then transfer the shallots to a plate lined with kitchen paper and sprinkle with some salt. Set both aside and allow the oil to cool.
   
2. 2. Place the tomatoes into a bowl with the soy sauce and a pinch of salt, stir and allow to sit for 30 minutes.
   
3. 3. After 30 minutes, remove the tomatoes from the bowl, reserving the liquid and transfer t0 a platter for serving.
   
4. 4. Pour 150ml, or as close to it, of the juice from the tomato bowl into the jug of a blender, discarding the rest and add in the caster sugar and fish sauce. Add 100ml of the reserved shallot oil and mix in the blender on a high setting until emulsified.
   
5. 5. Drizzle the oil dressing over the tomatoes on the platter then scatter with the sliced chilli, coriander, bashed peanuts and crispy shallots.
   

• Light Meals & Salads
• thai style tomato salad

Ingredients

• US
• METRIC