Yum Dok Seno: Thai Flower Salad
Spicy salad with edible yellow Sesbania flowers
I’m always delighted when I find the bright
During my last find, I used the flowers for a salad. I’ve written down the recipe for this delicious “Yum Dok Seno” (
Ingredients for two servings
- 50g (1.8 oz)
Yellow Sesbania flowers - 150g (5.3 oz) shrimp
- 150g (5.3 oz) chicken breast fillet
- a handful of peanuts
- one spring onion
- two shallots
- juice of one lime
- 3 tbsp fish sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
Preparation
First, cut the meat into bite-sized pieces and fry them with a little oil in a wok or large pan until they are lightly browned. Then fry the shrimp in the same oil until they have changed color. If you are using frozen shrimp, they should already be completely thawed before frying.
While the meat and shrimp cool down a bit, we can pluck the Sesbania flowers from their stems, cut the spring onion into rings and peel the shallots and also cut them into fine rings. We should now also lightly toast the peanuts without oil and then roughly crush them in a mortar.
In the next step, squeeze the lime, mix the juice with the fish sauce and dissolve the palm sugar by stirring. Finally, put all ingredients in a bowl and mix thoroughly. Arrange the finished Yum Dok Seno on a plate and serve immediately.
