Amargoso salad

Amargoso salad

Bitter melon salad

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 bitter melon, thinly sliced
250g raw prawns
2 firm red tomatoes, peeled and diced
2 hard-boiled eggs, chopped

Dressing

Quantity Ingredient
60ml white vinegar
1/2 teaspoon salt
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper

Method

  1. Blanch the bitter melon in a saucepan of boiling water for 1 minute, then drain immediately and cool.
  2. Put the prawns and 500 ml water in a saucepan with a little salt over medium heat and cook lightly until they turn pink. Allow to cool, then drain well. Peel and devein the prawns and chop into pieces. Allow to cool.
  3. Put the bitter melon, prawn meat, tomato and hard-boiled egg into a large serving bowl.
  4. In a small bowl, combine all of the dressing ingredients, stirring well to dissolve the sugar. Pour over the salad and toss gently to coat. Cover and chill before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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