Ingredients
200g Fresh tiger shrimp
100g Pork belly
1 Cucumber
1 Large Green Mango
1 Carrot
1 White Onion
2 Limes
1 red chili
Ginger: a few slices
100g Coriander
50g Minced garlic
50g Roasted peanuts
Spices: fish sauce, sugar, salt, and seasoning seeds
Prawn crackers to serve
Instructions
Clean and remove the head a shell of shrimp.
Pork belly – lightly salt.
Peel carrot, Mango and Cucumber. Slice cucumber in half and remove seed, then slice into 2cm strips.
Finely julienne mango and carrot.
Onion peeled, washed and sliced thinly. Then put the carrots and onions in a bowl with 1 tbsp of sugar to mix well, and leave to rest for 15 minutes
Red chili, washed and finely chopped.
In a medium pot of boiling water, add a few slices of ginger, half a tablespoon of salt, and once water has boiled, add shrimp until the turn red. Remove shrimp from water and place in a bowl of iced water.
In the same pot add pork belly and boil for 2-4 minutes until firm and cooked. Allow to cool then slice finely.
For salad dressing - add 100ml fish sauce and 200g sugar into a small pot and cook until sugar has dissolved, let cool. Then add 1 tbsp of garlic, 1 tbsp of minced chili and add the juice of limes to taste.
Add shrimp, meat, carrots, mangoes, cucumbers, and chili into a large serving bowl, and then add the sauce slowly. Allow 15 minutes for ingredients to mix. When you mix, pay attention to mix your hands lightly so that the salad won't be crushed.
Serve with prawn crackers as spoons to scoop up the salad. Enjoy!
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