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25g dried shrimp
1 large cucumber
1 ripe mango
1 tsp salt
10 baby shallots
½ lime, juiced
Salt and sugar to season
1 tbsp Sambal Belacan
Peel cucumber with a vegetable peeler. Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ¼ cm thick slices. Mix cucumber with salt in a bowl for 20 minutes to draw out the juices. Rinse and drain.
Prepare mango into similar size pieces as the cucumber.
Soak dried shrimps in hot boiling water in a small bowl for 5 minutes. Drain and pound in a mortar and pestle until all shrimps are smashed. Set aside.
Place cucumber, mango, shallots, prepared dried shrimps, Sambal Belacan, salt, and sugar in a large bowl. Squeeze lime juice over the ingredients.
Transfer to a smaller bowl and serve immediately with steamed rice.