Steamed Vegetables with Thai Spicy Dip Recipe
An extremely healthy way to serve steamed vegetables in Thailand is to partner it with raw ones to create contrasting textures.
Serves 4
Steamed Vegetables with Thai Spicy Dip Ingredients:
1 head broccoli divided into florets
130g asparagus, trimmed
130g/1 cup green beans, trimmed
1/2 head cauliflower, divided into florets
8 baby corn cobs
130g snow peas or sugar snap peas
salt
For the Dip
1 fresh green chilli, seeded
4 shallots, peeled
4 peeled garlic cloves
2 tomatoes, cut in halves
5 eggplants
2 tbsp lemon juice
1/2 tsp salt
2 tbsp soy sauce
1 tsp granulated sugar
Steamed Vegetables with Thai Spicy Dip Cooking Instructions:
Place the broccoli, green beans, asparagus and cauliflower in a steamer and steam over boiling water for about 4 minutes until just tender sufficient enough for a crunchy bite. Transfer them in a bowl then add the corn cobs and snow peas or sugar snap peas. Season with a little salt to taste. Toss to mix, then set aside. Prepare the dip by preheating the grill. Wrap the chilli, garlic cloves, shallots, tomatoes and eggplants in a foil package. Grill for 10 minutes, until the vegetables have softened. Turn the package over once or twice. Unwrap the foil and tip its contents into a mortar or food processor. Add the lemon juice, soy sauce, salt and sugar. Pound with a pestle or process to a fairly liquid taste. Scrape the dip into a serving bowl. Serve, surrounded by the steamed and raw vegetables.
