Salad Pork Fillet with Shrimp Recipe

Ingredients : Serves 6 - 8

250 g

300 g

60 ml

125 ml

1 tablespoon

1

1

1

1

1 tablespoon

100 g

Dressing

2

1 clove

1 tablespoon

1 tablespoon

1 teaspoon

1 teaspoon

1 tablespoon

Pork fillet

Shrimps

White vinegar

Water

Sugar

Carrot, cut into slides

Cucumber, cut into matchsticks

Red pepper (capsicum) cut into thin slices

Chinese cabbage, finely shredded

Oil

Unsalted roasted peanuts, roughly chopped

Red Asian shallots, finely chopped

Garlic, crushed

Nuoc cham sauce

Lime juice

Brown sugar

Sesame oil

Chopped mint leaves

• Cut the pork in thin strips. Peel and devein the shrimps, leaving the tails intact.

• Place the vinegar, water and sugar into a bowl and mix to combine.

• Add carrot, cucumber, red pepper and Chinese cabbage. Toss to coat in the marinade.

• Cover and refrigerate for 1 hour.

• Heat the oil in a wok. Stir fry pork over high heat for 3 minutes or until browned. Remove the pork form the wok.

• Add the shrimps and stir fry over high heat until shrimps are pink.

• Remove the vegetables from the marinade and drain thoroughly. Combine the vegetables with the pork, shrimps and peanuts. Toss well.

• Pour the Dressing : Combine shallots, garlic, nuoc cham sauce, lime juice, brown sugar and sesame oil.

• Add the mint leaves and mix well. Serve on platter.