Thai Duck Salad (Yum Phet) - cooking recipe

Ingredients

1 Chinese barbecued duck, deboned and fat removed
1/2 large red onion, thinly sliced
2 sprigs green onions, diced
2 cups cilantro leaves, coarsely chopped
2 teaspoons heapful chili paste with soya oil
1/2 tablespoon sugar
2 teaspoons red chili powder (to taste)
2 teaspoons fish sauce (to taste)
2 large green limes
1 tomatoes, cut into chunks (optional)
1 pickle cucumber, cut into slices (optional)
3 -4 lettuce leaves
1/2 cup cashew nuts (halves) (optional)

Preparation

In a large bowl, squeeze the juice of the limes.
Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
Add sugar and red chili powder. Mix well for 1 minute.
Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
Optionally, add tomatoes and cucumber and mix well.
On a plate, place the lettuce so they form a bed.
Transfer the duck salad to the plate.
Optionally, sprinkle top with cashew.