Cucumber Salad with Mango, Pineapple and Chilli

Summary

Ingredients

• 1 cucumber (s)
• 1 small pineapple (alternatively canned)
• 1 mango (s)
• 2 shallot (s)
• 4 clove garlic
• 4 chilli pepper (s), red
• 1 tablespoon oil
• 1 tablespoon cane sugar
• 2 teaspoons fish sauce (alternatively other spicy sauces or vinegar)
• 30 g North Sea shrimps
• 4 tablespoon lemon juice
• salt
• coriander greens as a garnish

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Instructions

1. Wash the cucumber, peel (if necessary), cut in half lengthways, core and cut across into 1/2 cm thick slices. Peel the pineapple thoroughly. Quarter lengthways, cut off the stalk from each column and cut the pulp crosswise into small pieces. Peel the mango and remove the pulp from the stone in small pieces. Mix everything.
2. Peel and finely chop shallots and garlic. Wash, clean, core and cut the chilli peppers into thin rings.
3. Sauté shallots and garlic in hot oil for 3 minutes until translucent. Add the North Sea shrimps, chilli peppers and sugar and continue frying until the sugar has melted. Then add the fish sauce. Puree everything and let it cool down. Mix this sauce with lemon juice, salt and mix with cucumber and fruits.
4. Arrange in bowls and serve garnished with coriander leaves.
5. Tips: The salad tastes very good even without the crab. The sauce doesn`t necessarily have to be pureed.