- 200 GRAM MIXED LETTUCE
- 1/2 GREEN PAPAYA, cleaned and cut in strips
- 400 GRAM LARGE SHRIMPS, peeled
- 1 BELL PEPPER, cut in strips
- 1 CHILI PEPPER, chopped finely
- 2 TBSP LEMON JUICE
- 2 TBSP FISH SAUCE
- 1 TBSP SUGAR
- PIECE OF GINGERROOT, grated
- 50 GRAM ALMONDS OR OTHER NUTS, chopped
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- 1 SMALL TIN OF CRAB MEAT
- 2 TOMATOES, chopped
- HANDFUL OF LETTUCE, cut
- 2 POTATOES, peeled, cooked and in cubes
- 2 EGGS, boiled and sliced
- 1 TBSP CAPERS
- 50 GRAM SMOKED HAM, cut in strips
- 3 TBSP
MAYONNAISE
- 3 TBSP ROSE WINE
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Mix the lettuce with the papaya
and the bell pepper and arrange in a bowl. Stir fry the shrimp 3 minutes and
allow them to cool down. Mix them with the lettuce (keep some nice ones behind
for decoration). For the dressing, mix fish sauce, lemon juice, sugar,
gingerroot and chili pepper and pour it over the salad. Sprinkle with nuts and
decorate with shrimp.
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For the dressing, beat the
mayonnaise and rose wine well together and add pepper and salt to taste.
Toss the other ingredients and pour the dressing on top. Decorate with a few
pieces of crab meat and some capers.
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