Ingredients
- 20 won ton skins
- 8 mixed salad greens (shredded)
- 4 serrano chiles
- 3 bird
- 1 bean sprouts
- 1 bell pepper (yellow)
- 1 lemon grass (fresh)
- 1/2 european seedless cucumber julienne (cut into thin)
- 700 ml vegetable oil
- 550 gr barbecued
- 90 ml lime juice (fresh)
- 60 ml fish sauce
- 34 gr dry peanuts (roasted unsalted)
- 16 gr ginger (finely minced fresh)
- 6 gr basil (minced fresh)
- 4 gr mint (minced fresh)
- 1 gr nutmeg (freshly grated)
-coarsely chopped In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.