- 1 light soy sachet
- 1 peanut & shallot mix
- 1 split bung beans pack
- 1 ATLAS red curry paste tub
- 1 cherry tomato bag
- 2 corns
- 1 cucumber
- 1 lime
- 1 garlic clove
- Lime leaves
- 1 mint bunch
Pantry staples: Plain flour, cooking oil, white sugar
Allergens: Wheat, soy, onion, garlic, nuts (peanut)
Specialised equipment: Blender or food processor or mortar and pestle, peeler, sieve, absorbent paper
Chef's note: Thai red curry paste is traditionally made with a mortar and pestle and includes red chillies, garlic, onion, galangal, lime leaves, lemongrass and spices. Give the mung beans a good rinse and inspection in a sieve to remove any debris that may be hidden in the mix.
* Use half of the paste (or add more if you enjoy the spicy taste) and soy sauce provided.
* Garlic and lime leaves are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Soak the mung beans in boiling water for at least 15 minutes. Wash the vegetables. Remove the corn kernels from the cob. Halve the cherry tomatoes. Cut the cucumber and chilli into matchstick size pieces. Mince 1 garlic clove* per 2 people. Juice the lime. Very finely cut 1 lime leaf* per 2 people and the mint leaves. Pick some of the mint leaves.
2. Make the soy and lime dressing
Combine the lime juice, garlic and soy sauce*. Add some white sugar to taste.
3. Blend the fritter mixture
In a blender or food processor, blend the drained mung beans, corn kernels, red curry paste* and 1 tablespoon of plain flour per person. Stir through the lime leaves. Alternatively, you can roughly break down the mung beans using a mortar and pestle.
4. Cook the fritters
Heat a splash of oil in a frying pan over medium heat. Add 2 tablespoons of the mixture to the pan for each fritter (you can cook a few at a time, just leave yourself enough space for flipping). Cook the fritters for 3 minutes on each side or until cooked through and golden. Take care when flipping the fritters. Drain on absorbent paper.
5. Dress the salad
Meanwhile, combine the cucumber, tomatoes, finely cut mint and the dressing.
6. To serve
Divide the salad and fritters between serving plates. Top with the peanut and shallot mix and the mint leaves.