4 shallots, peeled
8 garlic cloves, peeled
1 cm piece of galangal, peeled & chopped
4cm fresh turmeric, chopped
1 tbs palm sugar, grated
1 tbs rice bran oil
1 small piece of lemongrass, bruised
2 birds eye chillies, finely sliced
* You only need 1- 2 tbs of spice paste to dress the salad, if you have any leftover or want to double the recipe it makes a fantastic marinade for chicken.
Start with the dressing first. Place all ingredients, except the lemon grass, rice bran oil, and birds eye chillies into a food processor and grind into a coarse paste.
Heat the oil in a fry pan, add the lemongrass and the chillies to the spice paste and fry all ingredients, stirring frequently until the marinade changes to a golden colour. Discard lemongrass and allow to cool.
Place all the salad ingredients except 1 tbs of the fried shallots, salt and pepper and lime into a large bowl.
Toss through 1 – 2 tbs of the dressing (best to do this with your hands), season with salt and pepper and a good squeeze of lime juice.
Serve at room temperature.