I just came back from a quick trip to Thailand over the Christmas/New Year period and am kicking myself I didn’t get to Nahm, which is David Thompson’s new restaurant which has now opened in The Metropolitan hotel in Bangkok.
Since I got back, I’ve been craving Thai food, so I’ve scoured my recipes and decided to make a few of his dishes in homage to what I missed out on at the new restaurant. Of course, Sydney-siders can easily partake in David Thompson’s food at Sailors Thai, although I’m not sure how much he has to do with those restaurants now that he has two restaurants in London and Bangkok.
This salad is divine – sweet, sour and hot. I had something similar at Banana Blossom at Mosman a few years ago where they used chicken which I suspect was poached gently in coconut milk. Give it a try if you don’t like seafood.
Anyway to the salad, here’s the recipe, you just need to change the prawns for 10 scallops which you poach gently in simmering salted water for about 30 seconds.
I used coconut cream from a can (sorry David) didn’t have time to make my own. I also used medium-hot long red chilli, no the Thai scuds.
Served with steamed jasmine rice.