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1 tender bitter melon (bitter gourd)
1 teaspoon salt
250 g cooked shrimps
2 firm red tomatoes, peeled and diced
2 hard-boiled eggs, chopped
Dressing:
3 tablespoons vinegar
½ teaspoon salt
2 teaspoons sugar
¼ teaspoon ground black pepper
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Method:
Wash and then cut the bitter melon in
halves lengthways. Scoop out the seeds with a spoon and discard.
Cut green portion crossways into thin slices. Drop bitter melon
into boiling water added with 1 teaspoon salt, bring back to the boil
for 1 minute, then drain immediately. Shell and de-vein shrimps,
and if large, cut into small pieces. Put all salad ingredients
into a bowl. Stir dressing ingredients together, pour over salad
and toss to mix. Alternatively, dressing can be served
separately in a small bowl. Cover and chill.
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