yam thawaai has a profound and sophisticated taste. The sauce, almost unreal, thick, creamy and deep, has rounded sour-salty and sweet taste with after notes of smokiness from the dried fish. The vegetables, each obtains a unique consistency, a shiny glaze and retains its inner texture thanks to the way the vegetables are cut and the order in which they are blanched in the coconut milk.
The salad is finished with thickened coconut cream, crispy deep fried shallots and fragrant roasted sesame seeds, a marvelous crunch that adds nicely to the intricate flavors of this hard to find and difficult to make dish.
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