Lettuce, Cucumber and Pineapple Kerabu
Ingredients150g (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 |
MethodTO 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. |