Recipes

Corn Spicy Salad

Corn Spicy Salad

Recipes

Corn Spicy Salad

Corn Spicy Salad

COOKING TIME

10

Mins

SERVES

2

People

CALORIES

190

Kcal

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COOKING TIME

SERVES

CALORIES

10

Mins

2

People

190

Kcal

INGREDIENTS

INGREDIENTS

4 corn cobs
6-8 Shrimps
150g long beans (cut 1 inch long)
350g cherry tomatoes (cut in half)
2 tsp minced garlic
2 bird's eye chillies
2 limes (juiced)
2 tbsp SUNLEE coconut sugar
2 tbsp SUNLEE fish sauce
1 salted egg (cut in 4)

Main ingredient

Sunlee Ready to Eat Corn on the Cob

Sunlee Coconut Sugar

Sunlee Fish Sauce

COOKING STEPS

Corn Spicy Salad

In boiling water cook shrimp untill cooked well and set aside
In a mortar, lightly pound the garlic, chillies and long bean.
Add SUNLEE coconut sugar, lime juice and fish sauce.
Pound again until well combined. Set aside
Remove the husks off the corns and cut the kernels off the cobs.
In a large salad bowl, add corn kernels, tomatoes and salted egg.
Pour dressing over the vegetables and toss them in the dressing.
Check the salt, spice and sweet levels and adjust to suit your taste.
On top with shrimp

Corn Spicy Salad

In boiling water cook shrimp untill cooked well and set aside
In a mortar, lightly pound the garlic, chillies and long bean.
Add SUNLEE coconut sugar, lime juice and fish sauce.
Pound again until well combined. Set aside
Remove the husks off the corns and cut the kernels off the cobs.
In a large salad bowl, add corn kernels, tomatoes and salted egg.
Pour dressing over the vegetables and toss them in the dressing.
Check the salt, spice and sweet levels and adjust to suit your taste.
On top with shrimp

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