Mustard Pickle Salad Recipe
      Ingredients
  • Dried prawns - 30 grams
  • White Vinegar - 50 ml
  • Preserve mustard (soaked and cubes) - 150 grams
  • Ginger (crushed and diced) - 50 grams
  • Sugar (dissolved in 1 tablespoon boil water) - 30 grams

 

      Method

  • Combine dried prawns and vinegar and soak for 10 minutes.
  • Add in the other ingredients, mix well and serve as an appetizer.

* Better to use the preserved mustard packed in plastic bags ( Ham Choy) from Thailand because it not so salty so do not need to soak before used. This is a very appetizing dish that goes along very well with rice or porridge.

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