2
250 g
1
2 tbsp
3 tbsp
30 g |
large cucumbers, peeled and seeded
Shrimps, heads and shells removed
carton cress, chopped
chili dressing
sesame seeds
mint leaves, chopped |
Method :
- Cut the cucumbers into lengths
about the same size as the Shrimps.
- Cut the Shrimps in half,
lengthwise, and mix with the cucumber pieces and chopped cress.
- Pour the chili dressing over and
stir through.
- Brow the sesame seeds in a small,
covered, frying pan.
- Do this over a low heat and be
careful not to burn the seeds.
- When you are ready to serve, add
the sesame seeds and mint to the salad and toss.
Serves 4
One cannot be a purist all the time, so
I have sneaked in some Shrimps, which offset the greens and combine
marvelously with the tangy Vietnamese chili dressing.
If your onions begin to sprout, try
using the shoots ad a substitute for chives.
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