I Would like to share one of amazing healthy recipes from HCM Cooking school .That is water spinach with prawn and Pork called " Happy Salad " find it out Now
Total Time: 5 Active Time: 30 Number Serves: 4 Equipment: spliter Knife ,fancy Knife ,chopping Knife and Vietnamese peeler
Sweet and sour Kumquat dressing
4 tablespoons of kumquat juice (“nước tắc”)
4 tablespoons of sugar
4 tbsp Nuoc Mam (fish sauce)
2 teaspoons of minced garlic (“tỏi”)
4 teaspoons of minced red long chili (medium spicy)
A pinch of salt
280 g cleaned stems of water spinach (“rau muống”)
200 g onion cut in Julienne (“hành tây”)
120 g carrot cut in fancy Julienne
20 pieces of shrimps, cooked, peeled and deveined
200gr Cooked Pork Neck and Sliced
4 stems of Vietnamese basil cut in Jullienne (“húng quế”)
20 g of fried sliced garlic (“tỏi”)
40 g of fried shallots (“hành tím”)
40 g of roasted peanuts
In a bowl add Kumquat juice, sugar and fish sauce. Whisk until the sugar is completely dissolved
Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Use a splitter knife to cut the water spinach and keep it as one goes along on an iced water to keep it very crunchy and curled.
Drain the water spinach and then combine all salad ingredients prepared as above, and mix well.
Add the salad dressing and toss gently.
Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.