Yam Kun Chiang

by LimeCake on April 17, 2010

I had no idea Chinese sausage (or lap cheong as we Chinese call it) is extensively used in Thai cuisine. I love lap cheong and I’m really used to it in Chinese food like claypot rice or fried rice.

Cucumber, Cilantro, Lime, Red Onion, Mint, Red Chili

The star of this salad is definitely the sausage. It is seared till just crisp on the outside but still chewy in the middle. You don’t want it crispy all the way through. I really love the sweetness and fattyness of the lap cheong. It’s so good with the tart lime juice.

Squeeze

I also added a few fresh mint leaves to the salad and topped it with some toasted peanuts. Hopefully Leela won’t mind my changes to the recipe.

(recipe adapted from She Simmers)

serves 1

1 link lap cheong (Chinese sausage), sliced

½ small cucumber, sliced

½ small red (or white) onion, sliced thinly

1 fresh bird’s eye chilli, finely chopped

handful of fresh cilantro leaves, roughly chopped

1 tbsp fresh lime juice, or to taste

1 tbsp fish sauce, or to taste

few mint leaves, roughly chopped (optional)

small handful of peanuts, lightly toasted (optional)

In a non-stick pan without any oil, sear sausages. Toss all ingredients together. Taste and adjust for seasoning. Sprinkle with toasted peanuts and serve.