Seafood Recipes

Thai Salad With CrispyWhitebait

Rice-flour-coated whitebait is fried until crisp and served over green papaya, carrot, bean sprouts, mint, coriander and peanuts in a fish sauce and lime dressing.

Thai Salad With Crispy Whitebait
4 People
Serves
25 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Thai
Cuisine
The Recipe

About This SeafoodDish

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

  1. 300g whitebait, cleaned
  2. ½ cup rice flour
  3. Vegetable oil, for deep frying
  4. 1 cup shredded green papaya (or substitute with green apple or cucumber)
  5. 1 cup shredded carrot
  6. 1 small red capsicum, thinly sliced
  7. 1 cup bean sprouts
  8. ½ cup fresh mint leaves
  9. ½ cup fresh coriander leaves
  10. 2 tablespoons chopped roasted peanuts
  11. 2 tablespoons fish sauce
  12. 2 tablespoons rice vinegar
  13. 1 tablespoon palm sugar (or brown sugar)
  14. 1 red chilli, finely chopped
  15. 2 tablespoons lime juice

Method

  1. 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.
  2. In a separate bowl, combine the shredded green papaya, carrot, capsicum, bean sprouts, mint, coriander, and roasted peanuts. Set aside.
  3. In a shallow dish, season the rice flour 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).
  4. Dust the whitebait in the seasoned rice 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.
  5. 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.
From Our Kitchen

Chef's Tip

Crispy whitebait works beautifully in Thai-style salads because the light crunch and savoury seafood flavour contrast perfectly with fresh herbs, crisp vegetables, and bright citrus dressing. Fry the whitebait quickly at a high temperature so it stays delicate and crisp rather than oily. Lime, chilli, mint, and coriander bring freshness and balance, creating a vibrant dish full of texture and clean flavour.

FEATURED

FeaturedProduct

Fresh whole Western Australian whitebait arranged on black slate with crushed ice and lemon

Fresh Whole Western Australian Whitebait

1kg

Tender, mild Western Australian whitebait, sold whole and ready to...

$21.00 kg
$21.00 kg
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NUTRITION

NutritionPerServing

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