Thai Salad With Crispy Whitebait

Name: Thai Salad With Crispy Whitebait
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 people people
Cuisine: Thai
Ingredients: 300g whitebait, cleaned; ½ cup rice flour; Vegetable oil, for deep frying; 1 cup shredded green papaya (or substitute with green apple or cucumber); 1 cup shredded carrot; 1 small red capsicum, thinly sliced; 1 cup bean sprouts; ½ cup fresh mint leaves; ½ cup fresh coriander leaves; 2 tablespoons chopped roasted peanuts; 2 tablespoons fish sauce; 2 tablespoons rice vinegar; 1 tablespoon palm sugar (or brown sugar); 1 red chilli, finely chopped; 2 tablespoons lime juice

Enjoy a vibrant Thai salad topped with crispy whitebait for a fresh and flavourful meal. Order premium whitebait from Pearl Seafoods today!

Thai Salad With Crispy Whitebait in a wooden bowl.

Serves

4 people people

Prep

25 minutes mins

Cook

10 minutes mins

Difficulty

Medium

About This Recipe

Delight in the freshness of our Thai Salad with Crispy Whitebait, featuring a colorful mix of crunchy vegetables, fragrant herbs, and a tangy dressing that perfectly complements the crispy whitebait. This dish is light yet satisfying, making it ideal for warm days or as a vibrant starter. Easy to prepare, it’s a fantastic way to enjoy the flavors of Thailand at home. Order your fresh whitebait from Pearl Seafoods and experience quick delivery across Sydney for the best quality ingredients.

Ingredients

300g whitebait, cleaned
½ cup rice flour
Vegetable oil, for deep frying
1 cup shredded green papaya (or substitute with green apple or cucumber)
1 cup shredded carrot
1 small red capsicum, thinly sliced
1 cup bean sprouts
½ cup fresh mint leaves
½ cup fresh coriander leaves
2 tablespoons chopped roasted peanuts
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon palm sugar (or brown sugar)
1 red chilli, finely chopped
2 tablespoons lime juice

Method

To prepare the dressing, combine the fish sauce, rice vinegar, palm sugar, chopped chilli, and lime juice in a bowl, stirring until the sugar dissolves. Taste and adjust with additional fish sauce, lime juice, or sugar if desired. Set aside.
In a separate bowl, combine the shredded green mango, salad leaves, and herbs. Set aside.
In a shallow dish, mix the plain flour and dried chilli flakes. Season with sea salt and freshly ground black pepper. Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is ready).
Dust the whitebait in the seasoned flour, shaking off the excess, then fry in batches for 2-3 minutes until golden and cooked through. Drain on paper towels and keep warm while cooking the remaining batches.
Toss the salad mixture with half of the dressing. Divide the salad among serving bowls, top with the crispy whitebait, and serve with lime wedges and the remaining dressing to drizzle over.

Featured Product

Fresh Western Australian Whitebait Whole

$21.00

Nutrition (per serving)

Calories 315 kcal
Total Fat 15.0 g
Total Carbohydrate 19.0 g
Protein 20.0 g

% Daily Value*

Calories 315 kcal (15% DV)
Total Fat 15.0 g (19.23% DV)
Total Carbohydrate 19.0 g (6.91% DV)
Protein 20.0 g (40.0% DV)

*Based on a 2,000 kcal daily diet.

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