Preparation

Combine pineapple, cucumber, tomatoes, green beans, and bean sprouts in a bowl; Stir well, cover and store in the refrigerator until it has cooled.
Combine vinegar, lime juice, chillies, sugar, and salt in another small bowl, until sugar is completely dissolved.

Sauté the prawns in a frying pan without oil, stirring constantly until the prawns turn pale orange, lose their water and give off their aroma.
put the prawns in the mincer and grind them finely.

Arrange the cold salad on a serving platter, top with half the dressing and garnish with the dried prawns and mint leaves.
serve salad immediately, with remaining dressing in a separate bowl.

variation

pineapple can be substituted for mangoes or papaya.

Ingredients

  • 300 g fresh pineapple, chopped
  • 1 long thin-skinned cucumber, chopped
  • 250 g cherry tomatoes, halved
  • 150 g of green beans in julienne
  • 150 g bean sprouts without the hard ends
  • 1/3 cup (80 ml) rice wine vinegar
  • 2 tablespoons lime juice
  • 2 red chillies, seeded and finely chopped
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 30 g of dried prawns and
  • peppermint leaves as garnish