Prep 15 mins • Cook 5 mins • serves 4
Prep 15 mins • Cook 5 mins • serves 4
• 100 g baby corn •1/3 cup sweet chilli sauce • 2 tsps fish sauce • 2 tbsps lime juice • 2 tsps peanut oil
• 1 cup pak choy, sliced 1 • 1 bunch muckchow (Chinese lettuce) • 1½ cups coriander leaves • 1½ cups mint leaves
• 1 Japanese cucumber, seeded, thinly sliced• 1 red capsicum, seeded, thinly sliced • 1 small red onion, thinly sliced
• 1 barbecued duck breast, thinly sliced (buy from your favourite coffeeshop stall) • 2 tbsps sesame seeds, toasted
1) In a large saucepan of boiling water, cook corn 2 to 3 mins. Drain. Cool and quarter lengthways.
2) In a jug, combine sauces, lime juice and peanut oil. set aside.
3) In a large bowl, mix corn, pak choy, muckchow, coriander, mint, cucumber, capsicum and onion together. toss well and arrange on a serving platter.
4) Arrange sliced duck over salad. sprinkle with sesame seeds. serve with dressing on the side.
