RECIPES OF SINGAPORE

Mixed Vegetable Salad

Ingredients

300 gm

1 long

1

155 gm

155 gm

1/3 cup

2 tbsp

2

2 tsp

30 gm

Chopped fresh pineapple

Chopped cucumber

Pun net 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

1. Toss together the pineapple, cucumber, tomatoes, beans and sprouts in a  bowl, cover and refrigerate until chilled
2. Combine the vinegar, lime juice, chili and sugar in a small bowl and stir until the sugar dissolves
3. Dry-fry the shrimp in a frying pan, shaking the pan constantly until the shrimp are light orange and fragrant
4. Process the shrimp in a food processor until finely chopped
5. 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