Karedok (raw vegetable salad)

Tuna and prawn salad

• 1/4 CABBAGE, shredded
• 100 GRAM BEAN SPROUTS
• 2 TOMATOES, sliced
• 1/2 EGGPLANTS, sliced
• 5 SHALLOTS, chopped
• 100 GRAM FRENCH BEANS, thinly sliced
• 2 TBSP PALM SUGAR
• 1 TBSP SAMBAL OELEK TRASSIE
• 2 TBSP TAMARIND PULP
• SHRIMP CRACKERS, fried

• 200 GRAM TUNA FILLET, in cubes
• 300 GRAM PRAWNS, shelled
• 5 TBSP SOY SAUCE
• 1 TSP SESAME OIL
• 4 TBSP MIRIN
• 200 GRAM RADISH, cut in strips
• 200 GRAM CARROTS, cut in strips
• 4 TBSP OIL
• 2 TBSP RICE VINEGAR

For the dressing, mix the palm sugar, sambal, tamarind pulp and a few tablespoons water. Toss the vegetables, pour the dressing over and toss again. Garnish with shrimp crackers.

Mix the sesame oil, 2 tablespoons mirin, and 3 tablespoons soy sauce and marinate the tuna and the prawns two hours in this mixture. Mix the remaining soy sauce and mirin with the oil and vinegar for the dressing; put the fish, prawns, radish and carrots in a salad bowl, pour the dressing on top and toss the salad.

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