Water Spinach and Bean Sprout Salad

Steps

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1. 1
   Prepare the water spinach and bean sprouts. Adjust the ratio according to preference, but the total should be 500g. Use 250g of each here.
   ▶ ≈0:00
2. 2
   Bring a pot of water to boil and add about 1 tablespoon of salt. Blanch the bean sprouts briefly until just tender, then drain quickly without soaking in ice water.
   ▶ ≈0:26
3. 3
   Once the water returns to a boil, blanch the water spinach until just cooked but still crisp. Immediately remove and soak in ice water to retain the green colour.
   ▶ ≈0:40
4. 4
   Heat a separate pan with about 20ml of oil and 5g of minced garlic until fragrant. Add the 150g of dried shrimp and stir-fry until evenly cooked.
   ▶ ≈0:54
5. 5
   Pour in 5ml of fish sauce to the shrimp and continue stir-frying so the shrimp absorbs the flavour. Drain excess liquid and set aside.
   ▶ ≈1:12
6. 6
   Prepare the dressing by mixing 50g sugar, 30ml lime juice, 30ml fish sauce, and 60ml water in a bowl. Add 10g minced garlic and 10g minced chilli, then stir until well combined.
   ▶ ≈1:24
7. 7
   Transfer the drained water spinach, bean sprouts, and cooked shrimp into a large bowl. Pour the prepared dressing over and toss gently to coat everything evenly.
   ▶ ≈1:42
8. 8
   Add about 10g of fresh mint leaves and gently toss. Transfer the salad to a serving plate.
   ▶ ≈2:01
9. 9
   Sprinkle 50g of peanuts and 20g of fried shallots over the salad. Drizzle with extra dressing and toss well just before eating.
   ▶ ≈2:21