Recipe for Jackfruit salad
This is a refreshing, tangy salad.
2 8-ounces cans of boiled young jackfruit
1 teaspoon of fish sauce
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.