Vietnamese Young Jackfruit Salad From Auntie Gai

• 1/2 kg young jackfruit
• 4 prawns
• 100 g pork belly
• 50 g roasted peanuts
• 4 kaffir lime leaves, herbs, country borage (Mexican mint)
• 100 g bean sprouts

1. Slice young jackfruit into small pieces, rinse well then boil thoroughly in about 15 minutes.
2. Drain in a colander.
3. Boil the pork and steam the prawns until cooked through
4. Mix 3 teaspoons of fish sauce with 1 teaspoon of sugar, 4 cloves of minced garlic, 1 chopped chili, juice from 1 squeezed lime.
5. Mix well altogether in a bowl to have a gelatinous mixture.
6. Slice cooked prawns and pork belly into small pieces.
7. Slice all vegetables and herbs into small pieces.
8. Mix young jackfruit, bean sprouts, sliced prawns and pork belly and mixed fish sauce altogether.
9. Add sliced vegetables and herbs, crushed roasted peanuts into the above mixture.
10. Transfer the contents to a serving plate and garnish the tops with some crushed roasted peanuts.
11. This salad should be served with Vietnamese grilled rice crackers or shrimp chips.

young jackfruit, prawns, pork belly, peanuts, lime, bean sprouts

Taken from cookpad.com/us/recipes/250873-vietnamese-young-jackfruit-salad-from-auntie-gai (may not work)