Servings: 4 to 6
Ready Time: 15 minutes
Ingredients
1 cup leafy greens such as broccoli rabe, bok choy or watercress
½ cup okra
1 cup cauliflower florets
½ cup carrot sticks
½ cup bean sprouts
½ cup zucchini or cucumber, cut in rounds or sticks
1 tbsp dried shrimp powder
1 small red chili
3 cloves garlic, peeled
½ lime, squeezed for juice
Water for thinning sauces
2 small red chilis, finely chopped
1 cup rice-wine vinegar
2 tsp sugar
½ cup water
Method
Blanch leafy greens in a medium-sized saucepan of boiling, salted water for 40 to 60 seconds. Remove with a slotted spoon and pat dry. Plunge okra into boiling water for 1 to 2 minutes. Remove. Blanch cauliflower florets for about 3 to 5 minutes until just tender. Remove and drain well. Arrange on a platter with raw carrot sticks, bean sprouts and zucchini or cucumber.
To make a briny, spicy dipping sauce, combine shrimp powder, red chili, garlic and lime juice in an electric chopper. Whiz until thoroughly puréed. Add water until desired consistency has been reached.
To make a sweet-and-sour chili sauce, combine remaining chilis, vinegar and sugar. Mix in water to taste.
Serve sauces with vegetables.