Pork belly, grilled or boiled
Dried shrimps, soaked in water
Sambal belacan (shrimp paste)
Shallots, thinly sliced
Spring onion (scallion), chopped
Slice the pork into thin strips and set aside.
Drain the shrimps and remove any hard shell.
Pound until smooth.
Rinse the starfruit and trim the edges. Slice thinly.
Combine the shrimps with the salt, sambal belacan and toss with
the sliced starfruit and sliced pork.
Garnish with the spring onion.
More Asian Spicy Salad