Peranakan-style Feiersténgszalot

Ingredients

In this Peranakan-style adaptation, the traditional Luxembourgian Feiersténgszalot is transformed by incorporating Peranakan flavors and ingredients. The original dish typically consists of lettuce, cucumber, tomatoes, hard-boiled eggs, and ham, dressed with a vinaigrette. In the Peranakan-style Feiersténgszalot, we enhance the flavors by adding prawns and shredded chicken, infusing the dressing with Peranakan spices, and garnishing with fragrant herbs and crushed peanuts. These modifications elevate the dish, creating a fusion of flavors that is unique to Peranakan cuisine. We alse have the original recipe for Feiersténgszalot, so you can check it out.

• 4 cups (120g) lettuce, torn into bite-sized pieces 4 cups (120g) lettuce, torn into bite-sized pieces
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• 8 prawns, cooked and peeled 8 prawns, cooked and peeled
• 1 cup (150g) shredded chicken 1 cup (150g) shredded chicken
• 2 tablespoons crushed peanuts 2 tablespoons crushed peanuts
• Fresh herbs (such as coriander and mint), for garnish Fresh herbs (such as coriander and mint), for garnish
• For the dressing: For the dressing:
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon tamarind pulp, soaked in 2 tablespoons water 1 tablespoon tamarind pulp, soaked in 2 tablespoons water
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the torn lettuce, sliced cucumber, and tomato wedges.
2. 2.
   In a separate bowl, prepare the dressing by mixing together lime juice, tamarind pulp (strained), palm sugar, fish sauce, shrimp paste, chopped chili, shallots, and minced garlic.
3. 3.
   Pour the dressing over the salad and toss well to coat the vegetables.
4. 4.
   Add the cooked prawns and shredded chicken to the salad and gently mix.
5. 5.
   Sprinkle crushed peanuts over the salad for added texture and flavor.
6. 6.
   Garnish with fresh herbs, such as coriander and mint.
7. 7.
   Serve the Peranakan-style Feiersténgszalot chilled and enjoy!

Treat your ingredients with care...

• Prawns — Make sure to cook the prawns until they turn pink and are fully cooked. Overcooking can result in rubbery texture.
• Tamarind pulp — Soak the tamarind pulp in water and strain it to remove any seeds or fibers before using it in the dressing.
• Shrimp paste — Use a small amount of shrimp paste as it has a strong flavor. If you prefer a milder taste, reduce the quantity or omit it.

Tips & Tricks

• For a spicier salad, add more chopped chili or include sliced bird's eye chili.
• Adjust the sweetness and tanginess of the dressing by adding more palm sugar or lime juice, according to your taste preference.
• To save time, you can use pre-cooked prawns and shredded chicken from leftovers or store-bought options.
• Customize the salad by adding other vegetables like bean sprouts or bell peppers.
• For a vegetarian version, omit the prawns and chicken, and add tofu or tempeh for protein.

Serving advice

Serve the Peranakan-style Feiersténgszalot as a refreshing main course salad. It can be enjoyed on its own or accompanied by steamed rice or crusty bread.

Presentation advice

Present the salad in a large serving bowl, arranging the colorful vegetables, prawns, and shredded chicken on top. Garnish with fresh herbs and crushed peanuts for an appealing visual presentation.