This prawn and pork salad is one of my mum’s favourite dish to make for family parties. It’s a lively and refreshing dish with shredded carrots, white radish, celery, cucumber, onion and mint and topped with slices of pork belly and peeled sweet prawns and crunchy with sprinkles of chopped roasted peanuts. I’m not sure why I always get full at the sight of too much food. This is a great dish to snack on when the sight of so much food makes you full.
300g cooked prawns, peeled, de-veined and sliced in half lenghtways
300g cooked pork belly, finely sliced
1 large white radish
3 large carrots
4 celery stalks, thinly sliced on diagonal
roughly crushed peanuts
In a large mixing bowl, combine the sliced carrots, white radish, cucumber, onion and celery. Add two tablespoon of salt and mix well. Cover and let it set in the fridge for 1 hour.
Cook the pork belly and thinly slice.
Cook the prawns and de-shell and de-veined.
The vegies should be translucent and wilted. In small batches, place the vegies in a muslin cloth and wring out the liquid. Return the vegies to the bowl.
Add sugar and vinegar to the vegies and mix well.
Add mint to the vegies.
Turn out to a serving platter and arrange the prawns and pork on top of the salad.
Garnish with crushed peanuts and coriander.
I believe eating this pork and prawn salad with prawn crackers are a must. A friend of mine even suggested a prawn cracker salad sandwich.