In Thailand, praying at the temple is accompanied by a food offering. Jackfruit is the largest tree-born fruit in the world and in this recipe, Luke cooks young jackfruit for the basis of a warm salad, in honour of his grandmother.

Serves
4

Skill level

Easy
By
Average: 2.5 (2 votes)

Ingredients

  • 1 young jackfruit
  • 2 tbsp vegetable oil
  • 5 baby garlic cloves, smashed
  • 4 kaffir lime leaves, finely sliced
  • 5 cherry tomatoes, quartered
  • 1 tsp fish sauce
  • 4 coriander sprigs, sliced
  • 2 spring onions, sliced

Chilli paste

  • ¼ cup finely chopped lemongrass
  • ¼ cup finely chopped galangal
  • 4 kaffir lime leaves, finely sliced
  • ⅓ cup finely chopped garlic
  • ⅓ cup finely chopped red Asian shallots
  • 10 dried chillies, finely chopped
  • 1 tbsp fermented shrimp paste
  • 2 tbsp fermented fish paste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Slice the jackfruit into 3cm thick pieces. Place in a saucepan of water and boil for 30 minutes until tender.

Remove and discard the skin of the jackfruit. Cut the flesh into small pieces and set aside.

To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate. Gradually add the young jackfruit to the pestle, incorporating it into the paste. If the mortar is too small, pound in batches.

Add oil to a hot wok, followed by the garlic and chilli-jackfruit paste. Stir-fry for 3-4 minutes. Add the kaffir lime leaves, cherry tomatoes, fish sauce, coriander and spring onions.

Transfer to a serving bowl or banana leaf parcel. Serve with sticky rice.