½ cucumber (peeled and thinly sliced)
1 chinese fragrant pear (peeled and diced)
300 g pomelo (break into bite size)
15 g toasted cashew nuts (lightly crushed)
4 g sesame oil
10 g + 8 g olive oil
15 g apple cider vinegar
15 g honey
salt and pepper to taste
300 g prawns (deshell and deveined)
3 cloves garlic (thinly sliced)
½ birds eye chilli (thinly sliced)
20 g coriander leaves (remove leaves from stem, rough chop)
3 g white sesame seeds
| Prawns overcook easy, if the prawn has turn from grey to orange completely, take them off the heat immediately. If the prawns shrink ½ its original size means the prawns are overcooked.
| If you don’t take spicy, you can omit birds eye chili completely.
| When dressing the salad, do not pour all the dressing at one go. Pour a little at a time, taste as you go along.
Garnish with sesame seeds.