Ingredients
3 c Vegetable oil; for frying
1/4 c Fish sauce (nuoc mam)
20 Won ton skins
-- cut into 1/4 inch strips
1/4 c (packed) light brown sugar
4 Serrano chiles
8 c Shredded mixed salad greens
-- seeded and minced
4 c Barbecued or roast chicken
-- in bite-size pieces
-- (from a 3 lb bird)
1/2 ts Freshly grated nutmeg
1 tb Fresh lemon grass
(optional)
-- (finely minced)
1 c Bean sprouts
1 tb Finely minced fresh ginger
1 lg Yellow bell pepper
-- cut into thin julienne
1/4 c Minced fresh mint
3 tb Minced fresh basil
1/2 European seedless cucumber
-- cut into thin julienne
1/4 c Dry-roasted unsalted peanuts
-- coarsely chopped
6 tb Fresh lime juice
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In a large skillet, heat the oil over moderately
high heat until a strip of
won ton bounces across the surface. Add the won ton strips in
batches and
fry, turning, until crisp and golden, about 1 minute. Transfer
to paper
towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts,
yellow
pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce,
brown sugar,
chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
dressing to
the salad and toss well. Gently fold in the crisp won ton strips.
Turn out
onto a serving platter and sprinkle with the peanuts.
Makes 1 servings.
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