Mix the pineapple in a bowl, cucumber, tomatoes, green beans and soybean sprouts, remove it well, cover it and store in the refrigerator until it has cooled. Mix vinegar, lime juice. chillies, sugar and salt in another small bowl, until the sugar dissolves completely.
Sauté the prawns in an oil-free frying pan, without stir it until the prawns turn pale orange, lose the water and release its aroma. Put the prawns in the chopper and crush them thin.
Arrange cold salad in a serving dish, pour over half the dressing and awit it with the dried prawns and mint leaves. Serve the salad immediately, with the rest of the dressing in a separate bowl.
Remove the salad carefully so as not to break the whole pieces.
Variation: you can replace pineapple with mangoes or papaya.
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