Prep 15 mins • Cook 5 mins • Serves 4
100 g baby corn 1/3 cup sweet chilli sauce 2 tsps fish sauce 2 tbsps lime juice 2 tsps peanut oil 1 cup pak choy, sliced 1 bunch muckchow (Chinese lettuce) 1½ cups coriander leaves 1½ cups mint leaves 1 Japanese cucumber, seeded, thinly sliced 1 red capsicum, seeded, thinly sliced 1 small red onion, thinly sliced 1 barbecued duck breast, thinly sliced (buy from your favourite coffeeshop stall) 2 tbsps sesame seeds, toasted 1 In a large saucepan of boiling water, cook corn 2 to 3 mins. Drain. Cool and quarter lengthways.
2 In a jug, combine sauces, lime juice and peanut oil. Set aside.
3 In a large bowl, mix corn, pak choy, muckchow, coriander, mint, cucumber, capsicum…
