Steamed Vegetables with Spicy Chiang Mai dip
Prep time: 0
Cooking time: 0
Ingredients
- 1 head
broccoli, divided into florets
- 125g
green beans, trimmed
- 125g
asparagus, trimmed
- 8
Blue Dragon Baby Corn Cobs
- 125g
mange tout peas
- 1 fresh
green chilli, de-seeded and finely sliced
- 4
garlic cloves, peeled
- 4
shallots, peeled
- 2
tomatoes, chopped
- 5
pea aubergines (or 1/4 of a regular aubergine cut into small cubes)
- 2 tsp
lemon juice
- 2 tsp
Blue Dragon Dark Soy Sauce
- pinch
salt
- 1 tsp
sugar
Try this recipe with
Thai Green Curry SoupSteamed Vegetables with Spicy Chiang Mai dip
In this dish, steamed vegetables are partnered with raw ones to create that wonderful contrast of texture that is such a feature of Thai cuisine.
Preparation:
- Place the broccoli, green beans, and asparagus in a steamer and steam over boiling water for about 4 minutes until al dente. Transfer them to a bowl and add the baby corn and mange tout. Season with a little salt. Toss to mix, then set aside.
- Preheat the grill.
- To make the dip: wrap the chilli, garlic, shallots, tomatoes and aubergines in a foil parcel. Grill for 10 minutes, until the vegetables have softened, turning the package over once or twice.
- Unwrap the foil and tip its contents into a blender or mortar. Add the lemon juice, soy sauce, salt and sugar. Pound with a pestle or blend to a fairly smooth paste.
- Serve with the steamed vegetables.
Useful tip:
“In Thailand we use a fork and spoon to eat our food, holding the fork in our left hand to push the food onto the spoon held in the right hand... more
