Steamed Vegetables with Spicy Chiang Mai dip

Steamed Vegetables with Spicy Chiang Mai dip

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
Serves: 4

Try this recipe with

Dark Soy Sauce
Dark Soy Sauce
 
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Steamed 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:

  1. 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.
  2. Preheat the grill.
  3. 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.
  4. 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.
  5. Serve with the steamed vegetables.

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