Restaurant Style Labgai Salad Recipe

Embark on a culinary adventure with our Lab Gai Salad, a masterpiece that brings the vibrant essence of Thai cuisine right to your plate. This exquisite salad features tender chicken and succulent shrimp, marinated to perfection, then tossed with crisp cucumbers and carrots in a creamy, tangy dressing. Each bite is elevated by the crunch of roasted cashews and a hint of freshly ground black pepper, creating a symphony of textures and flavors. Designed for the health-conscious and flavor seekers alike, our Lab Gai Salad is not just a dish but a delightful experience. Perfect for a refreshing lunch or a light dinner, this salad is sure to satisfy your cravings and leave you feeling nourished and energized. Dive into this flavorful journey with Banglar Rannaghor and turn your meal times into a celebration of freshness and taste!

Ingredients:

• For the Chicken:

  • 500 g boneless chicken breast, cut into small pieces

  • 1 tsp cooking oil

  • ¾ tsp salt

  • ¾ tsp black pepper

  • ½ tsp garlic paste

  • ½ tsp ginger paste

  • 1 tsp soy sauce

  • 1 tbsp cornstarch

  • 1½ tbsp all-purpose flour (maida)

  • 1 egg, whisked (use ¾ for the chicken and reserve the rest for the shrimp)

• For the Shrimp:

  • 190 g shrimp, cleaned

  • ¼ tsp cooking oil

  • ¼ tsp salt

  • ¼ tsp black pepper

  • ½ tsp soy sauce

  • 1 tsp cornstarch

  • 1½ tsp all-purpose flour (maida)

• For the Dressing:

  • 4 tbsp mayonnaise

  • 2 tbsp plain yogurt

  • 1½ tbsp ketchup

  • 1 tsp soy sauce

  • A pinch of salt

  • ½ tsp garlic paste

• For the Salad:

  • 1 cucumber, sliced

  • 1 carrot, julienned

  • A handful of roasted cashews

  • Freshly ground black pepper to taste

Instructions:

1. Prepare the Chicken:

   • In a mixing bowl, combine chicken, cooking oil, salt, pepper, garlic paste, ginger paste, soy sauce, cornstarch, all-purpose flour, and three-quarters of the whisked egg.

   • Mix well and marinate for 20 minutes.

2. Prepare the Shrimp:

   • In another bowl, mix the shrimp with the remaining egg, cooking oil, salt, pepper, soy sauce, cornstarch, and all-purpose flour.

   • Set aside to marinate.

3. Make the Dressing:

   • In a small bowl, whisk together mayonnaise, yogurt, ketchup, soy sauce, salt, and garlic paste. Set aside.

4. Cook the Proteins:

   • Heat a skillet over medium-high heat. Add the marinated chicken and fry for 4-5 minutes, aiming to get some charred marks.

   • Add the shrimp, sprinkle with a pinch of salt and pepper, and sauté until cooked through.

5. Assemble the Salad:

   • In a large salad bowl, combine the cucumber slices and julienned carrot.

   • Add the cooked chicken and shrimp.

   • Pour the dressing over the salad and toss well to combine.

   • Top with roasted cashews and a sprinkle of freshly ground black pepper.

6. Serve and Enjoy:

   • Serve your delicious Lab Gai salad fresh and enjoy the blend of flavors and textures!

This recipe strikes a perfect balance between savory, crunchy, and creamy, making it a delightful dish for any occasion.

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