2tablespoonfresh yellow chili (phrik leuang) (พริกเหลือง)sliced into thin juliennes.
Seasoning:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
1/2parttamarind paste (น้ำมะขามเปียก)
Instructions
Prepare the salad ingredients.
Peel, devein, and cook the shrimp, then cut them into small equal-sized pieces. Set aside.
Slice the pork belly into a 1.5cm (0.5”) wide piece, cook it whole, then cut the meat into thin, elongated slices. Set aside.
Prepare the pork fat and cut into small cubes.
Deseed the yellow chilies and remove the inner white membrane. Cut the chilies into thin juliennes. Set aside.
Crush the peanut bar into small chunks just a bit smaller than the size of the shrimp.
Slice the sour bilimbi fruit lengthwise into thin wedges.
Prepare the crispy fried shallots.
Prepare the crispy fried garlic.
Set aside the garnish, the crispy fried garlic, the shallots, and some julienned yellow chilies. Arrange all the ingredients side-by-side in a mixing bowl, so you can visually gauge their ratios.
Pre-mix the seasoning.
Before serving, toss together all the ingredients, then add the salad dressing and toss again.
Place the salad on a serving plate in a tall cone-like shape. Drizzle more seasoning and garnish.