Ingredients
- Serves 2
- ***Ingredients for Airfried Sweet Potato Bowls:
- 1 small sweet potato, peeled, spiralised thinly
- 1 tsp Valcom Tom Yum paste
- ⅓ cup cornflour
- ½ cup water
- Olive oil spray
- ***Ingredients for Mushroom “Steaks”:
- 1 pack king brown mushrooms, halved, ends trimmed (reserve to make mushroom stock for Dressing - see below)
- 1 tbsp Valcom Tom Yum paste, loosened with 1-2 tbsp water
- Olive oil spray
- ***Ingredients for Waterfall Salad Dressing:
- 1 tbsp fresh lime juice
- ½ tbsp LeeKum Kee Salt-reduced Soy Sauce
- ½ tbsp Lee Kum Kee Vegetarian Stirfry sauce
- 1 tbsp mushroom stock (from trimmings: cover with water in small metal pan. Airfry 180°C 10 mins. Set aside to infuse.)
- 1 tsp sugar
- 1 tsp ABC Chilli sauce
- 2 tbsp thinly sliced lemongrass, white part only
- ***Ingredients for Waterfall Salad:
- 4 small Asian shallots
- ¼ cup small fresh mint leaves, coarsely chopped
- ¼ cup coriander leaves, coarsely chopped
- 2 tsp Toasted Sticky Rice, ground
- ***Ingredients for Microwave Sticky Rice:
- 1 cup glutinous rice
- 300 ml water
- Water, for soaking
- ***Ingredients for Green Papaya Salad:
- 2 cups shredded green papaya
- 1 clove garlic
- 6 green beans
- 4 cherry tomatoes
- 2 long red chillies, sliced
- ½ tbsp Lee Kum Kee Salt-reduced Soy Sauce
- ½ tbsp Lee Kum Kee Vegetarian Stirfry Sauce
- 2 tbsp toasted peanuts
- Juice 1 lime
- 1½ tbsp palm sugar
Method
- ***Make the Toasted Sticky Rice first:
- Soak ½ cup sticky rice in warm water for 2 hours. Drain rice, lay out on towel until dry to touch. Place in small metal pan. Airfry 150°C for 40-50 mins, stirring every 5 mins until toasted deep golden brown. Allow to cool. Grind (I use a coffee grinder).
- ***Then make the Airfried Sweet Potato Bowls: (make one at a time)
- Line small metal bowl or pan with baking paper. Spray paper with olive oil. Set aside.
- In another small bowl, combine TomYum paste, cornflour and water. Add spiralised sweet potato and stir gently to combine.
- Take half of the sweet potato mixture and spread over baking paper-lined bowl in one layer. Place in airfryer, spray with olive oil. Airfry 180°C for 12-15 mins, checking every 3 mins that the bowl doesn’t burn. Remove from airfryer. Allow to cool and crisp up. Remove gently from paper. Set aside.Repeat to make second “bowl”.
- ***Now make the Green Papaya Salad:
- Pound garlic in large mortar and pestle. Add beans and tomatoes, bruise to release tomato juices. Add chilli slices, Soy Sauce, Vegetarian Stirfry Sauce, peanuts, lime juice and palm sugar. Mix well. Transfer to large bowl. Add papaya, mix well. Taste and adjust seasoning if needed.
- ***Now make Microwave Sticky Rice:
- Soak sticky rice in 2-litre microwave-safe container in warm water for 10 minutes. Drain, add the 300ml tap water to just cover rice. Cover, microwave full power for 3 minutes. Stir rice. Cover and cook another 3 minutes full power. Stir. Rice is cooked when translucent. If needed, cook more in 2-3 minute bursts.
- ***Next make Mushroom Waterfall Salad:
- Score mushrooms on both sides in a crisscross pattern. Brush both sides with loosened Tom Yum paste, set aside while making Dressing and Salad.
- Combine all Dressing ingredients in small jar. Shake well to combine. Adjust seasoning. Set aside.
- In a mixing bowl, toss Salad ingredients together. Set aside.
- Place marinated mushroom halves flat side down in one layer in airfryer basket (cook in batches if necessary - do not crowd). Spray generously with olive oil spray. Airfry 190°C for 5 mins, turn over, spray again with olive oil spray, airfry a further 5 mins or until slightly browned around edges (you still want them to be juicy, to fit the “waterfall” name!)
- Place cooked mushrooms in mixing bowl with Salad. Pour over Dressing and toss lightly. Serve in Airfried Sweet Potato Bowl with Sticky Rice and Green Papaya Salad.
Product used in recipe
- Valcom - Valcom Tom Yum Paste
- Lee Kum Kee - Salt Reduced Soy Sauce
- Lee Kum Kee - Vegetarian Stir-Fry Sauce
- ABC - Original Chilli Sauce
