🟡
Medium
Ingredients
- 250g butternut pumpkin, cubed and roasted
- 200g large shrimp, peeled and deveined
- 2 cups mixed salad greens
- 1 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 tbsp roasted peanuts, crushed
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp palm sugar
- 1 red chili, minced
- 2 tbsp neutral oil
Instructions
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1Toss pumpkin cubes with oil, salt and pepper. Roast at 200°C for 15 minutes until tender and caramelized. Set aside to cool.
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2Season shrimp with salt and pepper. Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until pink. Remove and cool slightly.
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3Whisk together fish sauce, lime juice, palm sugar, and minced chili to create the dressing.
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4Arrange salad greens on plates. Top with roasted pumpkin, shrimp, cucumber, and herbs.
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5Drizzle with dressing and garnish with crushed peanuts. Serve immediately.