Rainbow Salad Szechuan Style

Ingredients for 4 servings:

• 4 tbsp oil, neutral
• 20 g crabs, dried
• 1 m.-large eggplant(s)
• 5 g salt
• 1 m.-sized carrot(s)
• 16 runner beans
• 1 spring onion(s)
• 8 small onions, red
• 2 Pepper, long red
• 1 m.-large tomato peppers
• ½ m.-sized zucchini
• ½ m.-sized cucumber(s)
• 2 m.-large tomato(s), fully ripe
• 2 leaves of pak choi
• 20 g soy sprouts or mung bean sprouts
• 2 m.-sized garlic cloves, fresh
• 5 small chili peppers, green
• 2 tbsp fish sauce
• 2 tbsp hoisin sauce
• 1 tsp glutamate
• 4 tbsp black Chinese vinegar
• 1 tbsp sesame oil
• 2 tbsp oil, neutral
• e.g. Dill, fresh
• e.g. soybean sprouts or mung bean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Unique in its preparation, dressing, and flavor! Recipe from Denpasar, Bali, Indonesia. Original title: Selada Bianglala pedas

Wash the vegetables and fruit. Soak the prawns in about 100g of water for 20 minutes. Trim both ends of the eggplant and cut diagonally into approximately 8mm thick slices. Salt these and let them soak for 10 minutes. Rinse the slices and dry them on kitchen paper. Trim both ends of the carrot, peel, score lengthwise, and cut into approximately 5mm thick slices. Trim both ends of the green runner beans, removing the strings. Cut diagonally into approximately 4cm long pieces. Remove the wilted leaves from the spring onions and cut 2cm long pieces diagonally from the white to white-green parts. Cut the green parts into 1cm wide rings. Trim both ends of the small red onions, peel, and halve lengthwise. Remove the stems from the red peppers, cut lengthwise, open them up, and remove the seeds. Cut the empty pods crosswise into pieces approximately 1 cm wide. Quarter the tomato peppers lengthwise, remove the seeds and membranes, halve lengthwise and then cut into thirds crosswise. Cut off one end of the zucchini, halve lengthwise and then cut crosswise into pieces approximately 8 mm thick. Wash the cucumber, cut off one end, halve crosswise, peel zebra-like (leaving the green stripes), halve lengthwise, remove the seeds and cut diagonally into 5 mm thick slices. Peel the tomatoes, quarter them, remove the seeds and halve them lengthwise. Remove the middle stem from the bok choy leaves and cut the leaves crosswise into 5 cm wide strips. Strain the prawns, rinse them and shake them dry. Heat 1 tablespoon of salad oil in a pan. Add the prawns (danger of splashing) and roast for 20 seconds. Remove the prawns from the pan, add 3 tablespoons of oil to the pan and heat. First, roast the eggplant slices on both sides, remove them, and set aside. Do the same with the zucchini. Add the carrots and roast. After one minute each, add the tomato peppers, green beans, small red onions, and white or light green spring onions, and finally the chili peppers. Roast for two minutes while stirring, then remove from the heat and let cool. Trim both ends of the garlic cloves, peel the garlic, and press it through a garlic press. Wash the small green chilies, slice them lengthwise, and remove the seeds. Cut them crosswise into thin strips. Discard the stems and seeds. For the dressing, place the garlic and chilies in a serving bowl. Add all the other dressing ingredients and mix well. Then stir in the fried and raw salad ingredients. Cover and let it mature in the refrigerator for one hour, stirring occasionally. Decorate with dill tips, soybean or mung bean sprouts, garnish with flowers and leaves, and serve cold.