Young jackfruit salad

Young jackfruit salad

By
From
KOTO
Photographer
Michael Fountoulakis

The young unripe jackfruit is treated more like a vegetable than a fruit. Not only is it the main ingredient in the salad below, but it is often used in soups or curries. Make sure to wash all the sap from the cooking equipment and your hands, because when it dries, it turns black and is a lot more difficult to remove. Tinned and well-drained jackfruit can be substituted.

Ingredients

Quantity Ingredient
1 small young jackfruit
1/2 lemon, juiced
vegetable oil, for frying
3 garlic cloves, finely chopped
150g pork loin, cut into thin strips
9 raw prawns, shelled and deveined
2/3 teaspoon caster sugar
1/2 teaspoon salt
1/3 teaspoon finely ground black pepper
3 tablespoons toasted sesame seeds
sesame rice crackers, to serve

Method

  1. Carefully remove the tough outer rind from the jackfruit and discard. Thinly slice the flesh, placing the slices in water that has had the lemon juice added.
  2. Drain the jackfruit, put in a saucepan and cover with cold water. You will need to weigh it down with a small plate to ensure all the pieces are covered. Slowly bring to the boil, then reduce to a simmer and cook for a further 20 minutes, or until a skewer easily pierces the flesh. Remove from the heat and drain. When cool enough to handle, squeeze out any excess liquid.
  3. Heat a small amount of oil in a wok over medium–high heat, add the garlic and toss for 1–2 minutes, or until fragrant. Add the pork to the wok and toss through the garlic. Continue tossing for 1–2 minutes until the pork is partly cooked. Add the prawns and cook for a further 2 minutes, then add the sugar, salt, pepper, half the sesame seeds and the warm jackfruit. Toss gently to combine all the ingredients.
  4. Transfer to a serving platter and sprinkle with the remaining sesame seeds. Enjoy the salad while still warm with sesame rice crackers.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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