If you’re a fan of salads, Vietnamese
Cuisine or fish, this dish is great for you. We start by roasting the
carrots (about 2 pounds) on a baking sheet, with 2 tablespoons olive oil
or vegetable oil, between 400° to 500°, just like in our first recipe.
While the carrots roast, let's prepare our dressing.
1 shallot, 2 red Thai Chilies, 2 cloves of garlic and 1 piece of ginger
(about half an inch thick), all fully peeled and thinly sliced are to be
added to a small saucepan along with 2 tablespoons of water, fish
sauce, and sugar respectively.
Let the concoction simmer on medium heat for about 10 minutes, then let
the mixture cool. Keep turning your carrots over so they remain
crisp on all sides.
Once the base for dressing has cooled, pour it into the blender Add 2
tablespoons of lime juice, 1 tablespoon of mayonnaise and a quarter cup
of vegetable oil and turn on the motor until your blend becomes smooth.
Add a little salt for seasoning and then lightly drizzle over your
roasted carrots for a great meal!
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