Yield: 8 Servings
|3 cups||Vegetable oil|
|20||Wonton skins; 1/4-inch strips|
|8 cups||Mixed salad greens; shredded|
|4 cups||Roast chicken; bite-size|
|1 cup||Bean sprouts; raw|
|1 large||Yellow pepper; strips, julienne|
|½||Cucumber; seedless, julienne|
|6 tablespoons||Lime juice;fresh|
|¼ cup||Nuoc mam|
|¼ cup||Brown sugar; pressed down|
|4||Serrano chiles; seeded, minced|
|½ teaspoon||Nutmeg; freshly grated|
|1 tablespoon||Lemon grass; finely minced|
|1 tablespoon||Fresh ginger; finely minced|
|¼ cup||Fresh mint; finely minced|
|3 tablespoons||Fresh basil; finely minced|
|¼ cup||Dry-roasted unsalted peanuts; coarsely chopped|
Date: Fri, 5 Apr 1996 21:51:36 -0500 From: kmeade@... (The Meades)
Recipe By: arielle@... (Stephanie da Silva) 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.
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