Topic: Salad
Since we tasted the canned jackfruit in the Jackfruit Salad that I made last week, my husband bought again the other day, it seemed that he was starting to like the canned jackfruit now, tasted almost the same with the fresh one, that was he said. Now I add shrimp and cucumber to taste different from the one I made before.
Ingredients:
1 can 565 g boiled young jackruit
200 g shelled deveined shrimps
2 cloves garlic, minced
1 small onion, minced
1 cucumber, sliced very thinly
1/2 of small bell pepper, chopped
1 ripe tomato, sliced thinly
1 tsbp. fish sauce
1/2 cup coconut milk
1 tsp. sugar
salt and pepper to taste
2 tsbp. olive oil
1 lemon, sliced (optional)
Directions:
1. Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside.
2. Heat oil in a skillet. Saute garlic and onions, then add shrimps, sugar salt and pepper. Cooked until the shrimps are done.
3. Combine the jackfruit, cucumber, bell pepper, tomato and the cooked shrimps in a bowl. Set aside.
4. Combine fish sauce and coconut milk, add this mixture to the jacfruit mixture and toss well. Adjust the seasoning accoring to your taste.
5. Serve with lemon sliced. (Some people like to add lemon, others may not)