1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl. Cover with plastic wrap and refrigerate until required. 2. Meanwhile heat oil in wok. Fry peanuts for 1 minute. Transfer to paper towel to drain. 3. Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste. Add peanuts. 4. Crush until coarsely ground. Transfer to bowl. 5. Combine tamarind puree with 1/4 cup water. Stir into peanut spice mixture. 6. Toss with the salad ingredients prior to serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
