MIXED VEGETABLE AND SEAFOOD SALAD WITH THIN DRESSING.
This salad sets a pattern for many others from various Asian countries. Sometimes the salad will include fish or meat instead of seafood.
Thin salad dressing.
Ingredients.
3cloves of garlic, peeled and minced.
2fresh red or green Serrano chilli peppers, or 1-½ teaspoons of ground red pepper.
2tablespoons of southeast Asian fish sauce.
6 to 8 tablespoons of white vinegar.
2tablespoons of granulated sugar.
Method.
1. Pound the garlic and chilli peppers in a mortar until they turn into a juicy paste.
2. Add the remaining ingredients and stir until the sugar has dissolved.
Ingredients for salad.
1cup of small shrimp, shelled and cleaned.
1sweet potato, peeled and thinly sliced.
6leaves of Chinese cabbage, or equal amount of white cabbage, washed and cut into strips about 1 inch wide.
8spinach leaves, washed and torn into pieces.
2large tomatoes, washed and cut into pieces.
2sweet red or green peppers, cored, seeded and cut into strips.
1recipe of thin salad dressing.
Method.
1. Fill a steamer with water and set it to boil over high heat. When it boils, put shrimps inside, lower the heat and steam for 5 minutes. Set shrimps aside to cool.
2. Arrange the sweet potato slices in a layer on the steamer tray and let them steam for 10 minutes, or until they are cooked but still firm. Remove and set aside to cool.
3. Arrange the cabbage to form a layer on a platter. Set the spinach in the center, forming a shallow mound. Surround it with tomato slices. Cut the sweet potato slices into julienne strips and alternate groups of these with the sweet pepper strips in a ring outside the tomato slices. Arrange the shrimp over the spinach mound. Pour the dressing over the entire salad and chill, covered, for at least 5 minutes.
