Yam Pak Boong Tod Krop (ยำผักบุ้งทอดกรอบ)
Recipe courtesy of Shane O'Sullivan of Feast Thailand Food Tours

5 Morning Glory
5 Boiled Shrimps (peel & devein)
50 g Boiled Minced Pork
2 Red Shallot Sliced
2 Tbs Bird Chilli, thinly sliced
1 Tbs Chopped Garlic
80 ml Coconut Milk
1 Tbs Chili Paste
1 Tbs Roasted Peanuts
300 g Tempura Flour
100 ml Cold Water
1 Tbs Fish Sauce
1 Tbs Palm Sugar
1 Tbsp. Lime Juice
1L Palm Oil

One of our all time favourite vegetable dishes at Feast Thailand Food Tours is a salad of deep fried morning glory - Yam Pak Boong Tod Krop (ยำผักบุ้งทอดกรอบ). The texture of the crispy battered morning glory works so well with the spicy salad.

Cut the morning glory into 2 inches / 5 cm pieces. Mix the tempura flour and cold water and stir to combine. You should have a thick batter. Add morning glory pieces to the flour and coat all of the morning glory.

Heat oil in a wok or deep fryer. Fry morning glory until golden and crispy. Set aside to drain.

In a bowl, add the pork mince, prawns, shallots and chilli and mix.

Season the salad with the garlic, palm sugar, fish sauce, lime juice, coconut milk and chilli paste and stir to combine. Make sure the palm sugar is dissolved. Taste for balance and adjust where necessary. The dressing should be hot, sour salty and sweet.

Place the morning glory on a serving dish, along with the bowl of salad. Garnish with the roasted peanuts and serve.

If you wanted to splurge, you could shell and devein half a dozen small prawns, dip the in the tempura batter and deep fry. Just serve them on top. It really depends if you want to keep it to just vegetables.

Serves 6 as a side dish