{green papaya and crab salad with hermie}

This is a traditionally a vietnamese salad and is based on Luke Nguyen's salad that can be found here. It's so easy to make with the help of the Thermomix because you can put all the dressing ingredients in Hermie to cook and then get on with the task of julienning the green papaya (or mango) and removing the crab meat from the shells. Today, we're celebrating Valentine's day and this will be served as the entree for our dinner. Enjoy!

salad Ingredients:

5 perilla leaves
5 mint leaves
5 Vietnamese mint
5 Asian basil leaves
1 green papaya (paw paw), peeled and julienned
2 blue swimmer crabs, cooked and meat removed
1 long red chilli, stem removed
1 tablespoon fried red Asian shallots
1 tablespoon fried garlic chips
1 tablespoon crushed roasted peanuts (optional)

nouc mam cham dipping fish sauce:
2 garlic cloves, peeled
1 bird’s eye chilli, stem removed

60 grams fish sauce
60 grams rice vinegar
40 grams sugar

125 grams water
40 grams lime juice

1. Place perlilla, mints and basil leaves into TM bowl. Chop 3 secs/ speed5. Set aside for later. Rinse the bowl out for step 2 (no need to dry).

2. We now proceed to the dipping sauce. Place the garlic and chilli into TM bowl and chop 3 secs/ speed6. Set aside in a bowl that you will later use to mix the rest of the dressing in. Scrape down the sides.

3. Add the fish sauce, vinegar, sugar and water to the bowl and cook 6mins/ 90C/ speed1. 

4. Meanwhile, julienne the papaya and place in bowl with the reserved herbs from step 1. 

5. Squeeze lime juice onto lid of TM bowl (so the pips don't fall in and mix 2secs/ speed 2.

6. Store in a container in the fridge for up to 5 days.

7. Slice red chilli and add this and crab to bowl with papaya and herbs.

8. When ready to serve, drizzle over sauce, mix and serve immediately.

Bon Appetit xx

Serves 2

Tips: If you julienne the papaya or mango before hand, you can keep them crisp by storing them in a bowl and covered with ice water.

{cucumber & tomato salad in hermie}

This salad is great on it's own on a summer night however, my family also serve it whenever it is curry for dinner. The natural yoghurt acts as a chilli 'dampener' for the tongue (much better than water) and my little 3 year old finds it quite effective.

170-200g continental cucumber (~ 3/4 of a cucumber)
120g tomatoes (~1-2 tomatoes or 7-8 large cherry tomatoes)
big handful of coriander
juice of 1/2 lemon
big pinch of salt to taste
3 tablespoons natural yoghurt
1 red chilli, finely chopped (optional)

1. Place all ingredients (except yoghurt and chilli) into Thermomix bowl. Chop 3-5sec / speed 4.
2. Drain away excess liquid. Pour into serving bowl and mix through yoghurt and chilli. Add more salt if required.

Bon Appetit xx

Tips: If your lemon has a lot of pips, exclude from the bowl and add through the lid once closed. When the MC is inserted, the juice will drain into the bowl as the MC will stop the pips. Also, it is perfectly OK to add the chilli in step 1, however, if you also have children eating this dish, it will be harder for them to pick it out. 

Notes: When this salad is diced up manually, it is not as watery and usually you do not have to drain away excess liquid. However, using the Thermomix changes this due to it's chopping technique. Also, the presentation may not be as 'pretty' however, the flavours are still great :-)