Serve 4 as a side dish
Water spinach stems from a bunch of water spinach, prepared as previous post (wash, thinly sliced lengthwise), about 8 cups,drained well
1/2 lb shrimp, any size available, with shells on.
1/2 lb pork of your choice, many like pork belly, keep it in one piece
A handful cilantro, mint, or basil.
1/4 cup roasted peanut, crushed
3 Tbs fish sauce
3 Tbs sugar
2-3 Tbs lime juice from a large lime
2 garlic cloves, finely minced
1 small red Thai chili, seeded and finely minced
Combine all of salad dressing ingredients in a small bowl, mix well. Set aside. You may use vinegar instead of lime juice. You may use less sugar, start with 1 Tbs then mix until sugar dissolve. Then taste and add more to your liking.
- In a small saucepan, cover pork with cool water, bring it to a boil over high heat. Then turn the heat down to medium low, cover simmer for 10 minutes. Take it out and put in a bowl of cool water. Bring the water which cooked pork back to boil and cook shrimp a few minutes until turn pink. Remove shrimp from hot water and put into the same bowl with pork. Make sure enough cool water to cover shrimp and pork. Cool water prevents pork and shrimp getting dried. When pork and shrimp is cool about 10 minutes. Take them out. Slice pork into thin strips. Peel the shrimp, keep a few whole with tail for decoration, slice the rest into half lengthwise if use big size shrimps. Put pork and shrimp in a small bowl and add 2 Tbs of dressing, toss well.
- Coarsely chopped herbs,
- Combine water spinach with the remaining dressing in a medium bowl, toss well. Then add shrimp, pork and herb, toss again. Water spinach will get wild and softer after being mixed with dressing but still crunchy. If you use less water spinach, you need to use less dressing, and taste adjust to your liking.
- Transfer to a plate and sprinkle with peanut right before serving. My guest today do not like peanut so no peanut in the picture.
*Note: you may use beef instead of pork and shrimp.