Make this fresh Javanese salad in no time, delicious as a starter or side dish!
Cut the Honeytomatoes® in half and the spring onions into pieces of about 1 cm (½ in.). Coarsely chop the coriander.
Cut the chili in half, remove the seeds and slice into wafer-thin strips.
Halve the Bird's eye chili and remove the stem and seeds. Crush or grind with a pestle and mortar and mix with the shrimp paste.
Add the Bird’s eye chili and shrimp paste mixture to a large bowl and mix in the Honeytomatoes, spring onion, coriander and red chili pepper.
Add a pinch of salt, mix well and put the sweet and sour Javanese salad in a bowl.