World Cuisine

  • 300 g (10 oz) white cabbage, finely sliced
  • 12 peeled cooked king prawns
  • 125 g (4 oz) sliced roast pork
  • 3 tablespoons vegetable oil
  • 3 shallots, finely sliced
  • 2 tablespoons roughly chopped roasted peanuts
  • 1 garlic clove, crushed
  • 1 tablespoon Thai fish sauce (nam pla)
  • juice of 2 limes
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon groundnut oil

Combine all the ingredients for the salad dressing and set aside.

Cook the cabbage in boiling water for 2 minutes, then drain and refresh under cold running water. Drain thoroughly, then toss the cabbage in a bowl with the dressing.

Add the prawns and pork to the cabbage and stir well to combine, then set aside while you fry the shallots.

Heat the oil in a wok over a high heat. When the oil starts to shimmer, add the shallots and stir-fry until crisp and golden. Remove from the wok using a slotted spoon and drain thoroughly. Scatter the crispy shallots and the chopped peanuts over the salad, then serve.

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