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200 grams pea shoots
4 large tiger prawns, peeled and deveined
3–4 garlic cloves
2 bird’s eye chilies
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp palm sugar
Finely slice the shallots. Finely chop the garlic cloves and bird’s eye chillies.
In a small bowl, mix all the dressing ingredients.
In a medium size saucepan with boiling water, cook the prawns for 2–3minutes. Blanch the pea shoots in hot water for 2 minutes, drain and set aside
Transfer the cooked prawns and pea shoots to a mixing bowl, add the sliced shallots and the salad dressing. Mix well and serve.