越南沙律Vietnamese Salad

【材料】
去骨鸡腿100克、去壳虾肉100克（均切粒）、木耳15克（浸软切丝）、包菜70克（切丝）、蓝姜花1朵（切丝）、枫柑叶3片（切丝）、小葱头4粒（切片）

【酱料】
参峇峇拉煎3汤匙、酸柑汁3汤匙、指天椒3条（剁碎）、白糖1汤匙或适量、鱼露2汤匙、麻油1汤匙

【做法】
1.用滚水煮鸡肉10分钟至刚好熟，然后拔丝；用同一锅热水把虾和木耳汆烫3-4分钟，然后滴干水。
2.把所有酱料材料混合，然后加入准备好的主材料，拌均再装饰即可上桌。

【小贴士】
这道沙律必须现做现吃，放久了会出水和变味。

【Ingredients】
100g deboned chicken drumstick meat, 100g shelled prawns (cubed), 15g wood ear fungus (mok yee, soaked and shredded), 70g cabbage (shredded), 1 bunga kiantan (shredded), 3 kaffir lime leaves (finely shredded), 4 shallots (sliced)

【Dressing】
3tbsp sambal belacan (store-bought), 3tbsp lime juice, 3 chilli padi (chopped), 1tbsp sugar or to taste, 2tbsp fish sauce, 1tbsp sesame oil

【Method】
1.Cook chicken meat in boiling water for 10minutes or until meat is just cooked. Shred the meat. With the remaining boiling water scald the prawns and wood ear fungus for 3-4 minutes. Drain and set aside.
2.Combine dressing ingredients in a big salad boil. Add in the prepared main ingredients and toss well to combine. Garnish before serving.