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LETTUCE
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1 CUCUMBER, peeled
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1/4 WATER MELON, peeled and cleaned
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300 GRAM BIG PRAWNS, cooked
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GREEN ONION, chopped
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1 TBSP CURRY
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2 TBSP
GINGER SYRUP
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2 TBSP LEMON JUICE
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4 TBSP
MAYONNAISE
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1 PAPAYA
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1 MANGO, peeled and cut
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1 CUCUMBER, peeled and cut
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1/2 PINEAPPLE, cleaned and cut
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2 CHILI'S, chopped
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2 TBSP TAMARIND JUICE
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50 GRAM PEANUTS, chopped
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2 TBSP BROWN SUGAR
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(2 TBSP PRAWN PASTE) optional for non-veggie
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Cut the
cucumber and the melon in cubes. Peel the prawns. Put the lettuce on the bottom
of a dish. Mix the prawns, melon, cucumber and green onions and put the mixture
on top of the lettuce. For the dressing, mix the mayonnaise with the ginger
juice, lemon juice and curry and poor it over the salad.
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Take the
inside out of the papaya and chop into pieces. Mix with the mango, pineapple,
cucumber and peppers. Make a dressing of tamarind juice, sugar and prawn paste
and mix with the salad. Put the salad in the empty papaya and sprinkle the nuts
on top. Decorate with fresh coriander of parsley.
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