Lettuce, Cucumber and Pineapple Kerabu
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
20-30ml Juice from one lime
3g (½ tsp) Sugar
2g (½ tsp) Dried shrimp, chopped and soaked overnight
5g (1 tsp) Peanuts, dry toasted and chopped
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.
Pour the dressing and garnish with toasted shrimp and peanuts.