Recipe Makes for 4 Servings:

1 bitter melon (gourd), thinly sliced

250 g (9 oz) raw prawns (shrimp)

2 firm red tomatoes, peeled and diced

2 hard-boiled eggs, chopped

Dressing:

60 ml (2 fl oz/¼ cup) white vinegar

½ teaspoon salt

2 teaspoons sugar

¼ teaspoon freshly ground black pepper

Directions:

Blanch the bitter melon in a saucepan of boiling water for 1 minute, then drain immediately and cool.

Put the prawns and 500 ml (17 fl oz/2 cups) water in a saucepan with a little salt over medium heat and cook lightly until they turn pink. Allow to cool, then drain well. Peel and devein the prawns and chop into pieces. Allow to cool.


Put the bitter melon, prawn meat, tomato and hard-boiled egg into a large serving bowl.


In a small bowl, combine all the dressing ingredients, stirring well to dissolve the sugar. Pour over the salad and toss gently to coat. Cover and chill before serving.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..