Prawn Cocktail Montong – mixed prawn salad with pineapple and honeydew melon

Ingredients for 2 servings:

• 250 g raw prawns, approx. 12 cm, peeled with tail
• 1 small head of iceberg lettuce
• 2 m.-large tomato(s), fully ripe
• ½ small bell pepper(s), red
• ½ small bell pepper(s), green
• 60 g pineapple pieces, small can
• 60 g honeydew melon(s), cut into pieces
• 1 medium-sized garlic clove(s)
• 3 anchovy fillets in vegetable oil
• 2 tbsp shrimp, dried
• 2 tbsp tomato juice
• 5 tbsp sour cream
• 1 tbsp white wine vinegar, mild
• 1 tsp lime juice, freshly squeezed
• 2 tbsp fish sauce, light, e.g. kecap ikan “King Lobster”
• 2 tsp sweet paprika powder
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, levelled sugar
• 2 tbsp olive oil, cold squeezed
• 8 shrimp(s), see preparation
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Lombok, Indonesia

Wash the vegetables and remove the stems. Leave 2 larger lettuce leaves whole for garnishing, and chop the remaining leaves into bite-sized pieces. Quarter the tomatoes lengthwise, remove the green and white stems, and deseed them. Cut the quarters crosswise into thirds. Cut approximately 1 cm wide strips from the bell peppers, remove the seeds and white membranes. Cut the strips into thumbnail-sized pieces. Mix the vegetables with the fruit. Crush the garlic cloves and grind them with the anchovy fillets, dried shrimp, and tomato juice using a mortar and pestle to form a fine paste. Mix with the remaining ingredients to form a smooth sauce. Top the serving bowls with the whole leaves. Steam the shrimp in a sieve over boiling water. When they are tender pink, remove them from the sieve and add them to the salad. Set aside 8 shrimp for garnish. Toss the salad with the dressing, divide between the serving bowls, garnish, and serve.