1piecefresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)cut into juliennes
Salad Dressing
1pieceChinese garlic (กระเทียมจีน)medium size
5-6piecesfresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
1 1/2tablespoonslime juice (น้ำมะนาว)
1 1/2tablespoonsfish sauce (น้ำปลา)
1/2tablespoongranulated sugar (น้ำตาลทราย)
1/3cupcoconut milk (หางกะทิ)reduced to about 4 tablespoons
Instructions
Method
In boiling water, cook the shrimp until just done, for about 1-2 minutes.
Peel the shrimp and slice them halfway. Remove the black vein. Set aside.
In the same water, cook the pork until done, for about 1-2 minutes. Set aside.
Add granulated sugar to clean water and bring to the boil.
Place the flower buds on a strainer and dip the flowers in the sweetened boiling water three times, 1-2 second each time.
Transfer the flowers immediately to an ice bath, Strain and set aside
Method Salad Dressing
In a small saucepan over low heat bring the coconut cream to a boil, mix it constantly and keep stirring until the coconut cream thickens and small oil drops appear on its surface. Set aside and cool to room temperature.
In a mortar and pestle pound the garlic to a smooth paste, add chilies and roughly bruise them
Add lime juice
Add fish sauce
Add granulated sugar
Method Combine Salad
In a serving bowl, mix the cooked shrimps, the cooked pork and salad dressing
Add the blanched milkweed flower buds, mix well
Add half of the reduced coconut cream (about 2 tablespoons)
Add crispy deep fried garlic and shallots, toss everything gently to mix
Decorate with the rest of the reduced coconut cream and fresh red long chili juliennes