Petai prawn salad
5 large prawns, steam and slice horizontally
50g petai, cut into strips
3 onions, cut into thin slices
10 cherry tomatoes, cut each into half
¼ pineapple, cut into wedges
2 stalks mints leaves, use leaves only
100g red chillies
30g shrimp paste ( belacan) toasted ( pound together)
1 tbsp sugar
1 tbsp calamansi juice
6 tbsp MARIGOLD Evaporated Filled Milk
2 tbsp toasted peanuts, remove skin, chop coarsely
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Use 2 tablespoons sambal belacan paste , mixed in sugar, calamansi juice and MARIGOLD Evaporated Filled Milk.
Combine prawns, petai, onions, tomatoes, pineapple, mint leaves in a serving bowl.
Just before serving drizzle dressing over salad and gently toss. Sprinkle some peanuts over and serve.
For those who don’t favour petai, omit it, salad will still be as tasty.