Ingredients
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3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2 European seedless cucumber julienned 6 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 teaspoon freshly grated nutmeg 1 tablespoon finely minced fresh lemon grass (optional) 1 tablespoon minced fresh ginger 1/4 cup minced fresh mint 3 tablespoons minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
Procedure
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In a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface. Add the won ton strips in batches
and fry, turning, until crisp and golden, about 1 minute. Transfer to
paper towels; drain well. In a large bowl, combine the mixed greens,
chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk
together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon
grass, ginger, mint and basil. Add the dressing to the salad and toss
well. Gently fold in the crisp won ton strips. Turn out onto a serving
platter and sprinkle with the peanuts.
