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Ground Pork, Shrimp, and Pineapple Salad With A Fish Sauce

1 lb Ground lean pork or preferably finely chopped
2 tb Water 1 1/3 c Cooked shrimp
2 tb Lemon juice
2 tb Nuoc Mam sauce OR 1 tb Light soy sauce with 1 tbsp. Maggi Seasoning and 1/2 tsp. anchovy extract
1/2 ts Dried powdered chili
1 ts Fresh red chili pepper -- finely sliced
2 tb Finely sliced onion
2 tb Green onions -- cut in 1/2" sections
2 tb Roasted peanuts
2 sl Pineapple -- roughly chopped
2 tb Ginger root -- finely sliced
1 tb Chopped fresh mint leaves
2 tb Chopped cilantro leaves and stems
6 lg Lettuce leaves


Garnish
Roasted peanuts
1 tb Finely sliced ginger root
pn Dried powdered chili
Fresh red sliced chili
Pepper
Sprig mint
Sprig cilantro
Green onion curls
Chili flowers


Cook the pork in a wok over medium heat with the water until the pork is cooked thoroughly but still tender and juicy. Remove from the heat. 2. Add the shrimp, lemon juice, Nuoc Mam sauce, and dried and fresh chili and stir. Add the onion, green onions, peanuts, pineapple, ginger, mint, and cilantro leaves. Toss lightly. 3. Serve on a bed of lettuce leaves. Garnish with peanuts, ginger, chili, sprigs of mint and cilantro, green onion curls, and chili flowers.


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