Thai salad parcels
It must be at least 20 years since I first discovered Thai salad parcels at Wang Thai. Our family quickly made up their own version of the dish and have been making it with relish ever since. About two weeks ago for date night I rustled this one up for Adam and I.
I bought three heads of iceberg lettuce and stripped the outer leaves away leaving just the smaller bowl shaped tender and crispy inner leaves. I keep the large outer leaves to use in a regular salad, but the inner leaves make the perfect ‘bowl’ to gather the filling and sauce in.
The fillings in this case were – salted peanuts, toasted coconut, chopped ginger, chopped garlic, chopped fresh chilli, chopped lemon peel and chopped lemon segments. The sauce was a combination of soya sauce and honey (I don’t like it too sweet, so only a dash of honey for me). I would usually add a little fish sauce too, but Adam doesn’t eat fish so I left that out.
The combination of flavours is so refreshing and exhilarating. It makes for a perfect light meal or starter, leaving your senses peeked and your tummy satisfied. If you think it looks weird, trust me – I have never served this to anyone who hasn’t been wowed by it. You get to choose what and how much of anything to put into your salad wrapper so each person can tailor-make it suit their taste.