serves
4
prep
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: VIP
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 tbsp fermented green tea leaves
- 1 tbsp pickled ginger
- 1 tsp fish sauce
- 1 tbsp lemon juice
- pinch of salt
- pinch of vegetable powder
- 1 tbsp grapeseed oil or canola oil
- 1 handful thinly slice white cabbage
- 2 firm tomatoes, coarsely chopped
- 1 garlic clove, thinly sliced
- 1 green chilli, finely sliced (optional)
- 2 tbsp mixed crunchy peas and nuts
- 2 tbsp toasted macadamia nuts, crushed
- 2 tbsp toasted peanuts, crushed
- 2 tbsp toasted white sesame
- 2 tbsp dried shrimp
- 1 tbsp fried crunchy garlic
Instructions
- Place the green tea leaves and pickled ginger in a large bowl with the fish sauce, lemon juice, salt, vegetable powder and oil and stir to combine well.
- Add all the remaining ingredients except the dried shrimp and crunchy garlic, then toss to combine well.
- Transfer to a large serving bowl, scatter with the dried shrimp and crunchy garlic and serve.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: VIP
