Thai Crispy Watercress Salad

Thai Crispy Watercress Salad
  • Servings: 4
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups chicken, cooked and cut in bite size pieces
  • 12 ounces fresh shrimp, peeled, deveined, cooked and chilled
  • 8 ounces squid, cooked and sliced into rings
  • 3-4 green onions, thinly sliced
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup cilantro, washed, stemmed and chopped or to taste
  • 1/4 cup mint, washed, stemmed and chopped or to taste
  • 1/4 cup peanuts, roughly chopped
  • 2 tablespoons fried garlic
  • 2 tablespoons toasted coconut
  • 2 tablespoons shallots, thinly sliced and fried
  • Dressing (recipe below)
  • Watercress (There is a variety of watercress, the long leaf Asian variety works best, but use what is available)
  • Rice flour
  • Canola oil for frying


Heat the oil in a wok or deep pan.

Lightly dredge the watercress in rice flour and quickly fry until crispy. Place on a rack to drain excess oil.

When ready to serve, toss all the ingredients except the watercress with the dressing. Plate with the fried watercress. Enjoy immediately!

2 teaspoons thai chile paste
6 thai chiles, chopped, seeded unless you want it really HOT!
1/4 cup lime juice, freshly squeezed
2 tablespoons sugar
2 tablespoons Thai soy sauce (can substitute other soy sauce)

Mix together the lime juice, sugar and soy sauce until the sugar is dissolved. Add the chile paste and chiles.

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