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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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very welcome dish in Malaysia and Singapore Ingredients:
2 cucumbers, peeled and cubed |
100g peeled and cubed pineapple |
100g bangkuang (jicama), cubed(tulip bulb) |
2 pieces fried beancurd, sliced |
100g bean sprouts |
100g water spinach |
100g jellyfish or preserved squid |
1 tablespoon chopped ginger flower |
1 deep-fried dough stick, sliced |
dressing |
1 tablespoon tamarind pulp soaked in 2 tablespoons water |
300g roasted peanuts, crushed |
6 tablespoons black prawn paste |
4 tablespoons sugar |
3 tablespoons lime juice |
1 tablespoon ground dried red chillies, fried in 1 teaspoon oil |
Directions:
1. Cut the cucumber, pineapple, bangkuang and bean curd into bite-sized pieces.
2. Blanch the bean sprouts and water spinach for 10 seconds, remove and drain.
3. Clean the jellyfish and cut into strips; peel and clean the squid and cut into pieces.
4. To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice. Combine the tamarind juice with two thirds of the crushed peanuts and all other Dressing ingredients in a large salad bowl and mix well.
5. Add the vegetables and other ingredients and mix well.
6. Garnish with the remaining peanuts and serve.
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