Cambodian mihoensalade

Name: cambodian mihoensalade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Mihoen; 1 cucumber well scrubbed, halved in length and removed seeds; 2 Red peppers; 2 limes pressed out; 2 el Thai fish sauce; 3 el stir fry oil; 2 tl sugar; 1 mango peeled and flesh in strips; bag fresh fresh mint (a 15 g), leaves in strips; 4 leaves iceberg lettuce

A tasty recipe. The starter contains the following ingredients: fish, noodles, cucumber (well cleaned, halved in length and seeds removed), red peppers, limes (squeezed), Thai fish sauce, stir-fry oil, sugar, mango (peeled and flesh in strips), fresh mint ((a 15 g), leaves in strips) and iceberg lettuce.

Ingredients

Directions

Cut Mihoen in half and let it boil for about 4 minutes in pan with plenty of boiling water.
Replant Mihoen in colander, rinse under cold running water and let it drain.
Cucumber halves into pieces of about 10 cm and then cut into strips.
Roll red pepper between hands, remove ends and shake out seeds.
Cut pepper into rings.
In bowl dressing, beat lime juice, fish sauce, stir-fry oil and sugar.
Mihoen in bowl and shovel with dressing, half of pepper rings and mango pieces, cucumber and mint.
Place leaves on small plates and fill with mihoensalade.
Sprinkle the salad with the rest of red pepper..