Lettuce, Cucumber and Pineapple Kerabu

SERVES  2-3
PREPARATION & COOKING TIME: 30 MINUTES

Note

To reduce sodium content, dressing is made with just lime juice and sugar.  A small amount of dried shrimp is chopped and soaked overnight to remove sodium content. Various fresh herbs added improves the fragrance and flavour of this simple salad.

---

---

Ingredients

150g (2 cups)    Lettuce, shredded
150g (½)              Japanese cucumber, peeled and sliced
100g                      Tinned pineapple
5g (1tsp)             Torch ginger bud
5g (1tsp)             Coriander leaves
5g (1 small)       Shallots, peeled and sliced thinly
3g (½)                   Chilli, sliced thinly
3g (6)                     Laksa leaves

Dressing
20-30ml              Juice from one lime
3g (½ tsp)            Sugar

Garnishing
2g (½ tsp)            Dried shrimp, chopped and soaked overnight
5g (1 tsp)             Peanuts, dry toasted and chopped

Method

TO PREPARE THE SALAD:
Shred the lettuce thinly. Slice the cucumber thinly. Cut the pineapple into small pieces.  
Slice the torch ginger bud finely.  Roughly chop the coriander leaves.
Put the lettuce, cucumber, pineapple, shallots, chili, ginger flower, laksa leaves and coriander into a large salad bowl. 


TO PREPARE THE DRESSING: 
Stir lime juice and sugar together until the sugar dissolves.  Leave aside

TO PREPARE THE GARNISHING:
Dry toast the dried shrimp on a pan until fragrant and crispy.

TO SERVE:
Pour the dressing and garnish with toasted shrimp and peanuts.