SOUTHERN STYLE YAM

A warm salad of brocolli, long beans and beans sprouts in a fiery chilli dressing with mushrooms and coconut cream.

Cooking Time : 15 min.
Preparation Time : 10 to 15 min.

Serves 4.
For the salad
1/2 cup bean sprouts
1/2 cup long beans (chawli), chopped
1 cup broccolli stalks

For the dressing
1/2 cup coconut milk
1 cup mushrooms , sliced
1 teaspoon red curry paste
2 tablespoons vegetable stock
a pinch turmeric powder
1 tablespoon soya sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
salt to taste

For the garnish
1 tablespoon sesame seeds
2 small onions, finely chopped
1 teaspoon oil

For the salad
1.Blanch all the vegetables separately in salted wate. Drain.
2.Pour cold water on top immediately to stop cooking and to retain the colour of the vegetables
3.Arrange the vegetables decoratively on a serving platter & keep aside.

For the dressing
1.In a pan, pour the coconut milk, add the mushrooms and bring to a boil. Set aside.
2.In another pan, heat the oil, add the red curry paste and fry for a few minutes.
3.Add the vegetables stock, turmeric powder, soya sauce, lemon juice, sugar and salt.
4.Stir in the mushrooms cooked in the coconut milk.
5.Bring to a boil and keep aside.

For the garnish
1.Heat the oil in a pan and add the sesame seeds. When they crackle, add the onions and fry till they are light brown in colour.
2.Keep aside.

How to proceed
1.Pour the warm dressing over the platter containing the blanched vegetables.
2.Garnish with the fried onions and sesame seeds.

Tips
Use any other vegetables if brocolli or sprouts are not available.