Fresh Asian Shrimp and Pineapple Salad

• small pineapple1

  or 350 g of pineapple pieces

• soy sprouts↗140g g
• boiled king prawns250g g
• cucumber

  peeled, seedless, cut at an angle

• cherry tomatoes↗200g g

  halved

• a handful of mint

  leaves, very coarsely chopped

• unsalted cashews↗50g g

  roasted if desired

• red chili

  seedless, sliced

• garlic clove↗
• golden fine sugar tsp
• lime juice
• fish sauce tsp

Step-by-step instructions

1. 1

   Grind the red chili, garlic and golden fine sugar into a smooth paste using a mortar with a pestle or a mixer. Add the lime juice and fish sauce, mix well and set aside.

2. 2

   Peel the pineapple, cut it into quarters, remove the core and slice it diagonally. In a large bowl combine the pineapple, soy sprouts, prawns, sliced cucumber, cherry tomatoes and part of the dressing, gently toss. Arrange the salad on plates, sprinkle with coarsely chopped mint and cashews, drizzle the remaining dressing and serve.