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Yum sahm Sahai
meat/shrimp salad

250 gr pork
250 gr chicken
250 gr tiger prawns / gamba's
3 tbsp prik pao
1 tbsp nam pla (fish sauce)
2 limes (juice)
1 tbps palmsugar
2 tsp asem / tamarind
3 tbsp water
4 tbsp cashew nuts
3 hard onions


mint leaves
rasped carrots
iceberg lettuce

Cook the pork and the chicken until its done and cut it into thin slices. Cook the prawns and cut them into pieces. Cut the onions into thick slices.
Mix the asem with the water. Heat in a pan the asemwater and mix in the sugar, the nam pla and the prik pao. Mix in the lime juice when it starts
to boil and let it cool off. Mix the meat/prawns with the onions and pour over the sauce. Sprinkle it with mint leaves and serve it on a bed of lettice
and garnish it with the carrots.

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