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300 g
1 long
1
155 g
155 g
1/3 cup
2 tablespoons
2
2 teaspoons
30 g |
Chopped fresh pineapple
Chopped cucumber
Punnet cherry tomatoes, halved
Green beans, finely sliced
Bean sprouts, scraggly ends
removed
Rice vinegar
Lime juice
Chilies, seeded and very finely
chopped
Sugar
Dried shrimp to garnish
Small fresh mint leaves to
garnish |
Method :
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Toss together the pineapple, cucumber, tomatoes, beans and sprouts
in a bowl, cover and refrigerate until chilled.
-
Combine the vinegar, lime juice, chili and sugar in a small bowl and
stir until the sugar dissolves.
-
Dry-fry the shrimp in a frying pan, shaking the pan constantly until
the shrimp are light orange and fragrant.
-
Process the shrimp in a food processor until finely chopped.
-
Arrange the chilled salad on a serving platter, drizzle the dressing
over the top and garnish with the chopped shrimp and mint leaves.
-
Serve immediately.
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