1 k. pako, washed & handpicked
4 pcs. Tomatoes, julienned
2 med. Onions, sliced into rings
3 med. Salted eggs, sliced into pieces
2 cups vinegar
¼ cup lemon
½ cup sugar
Rinse the pako leaves thoroughly. Drain and dry well.
Cut the pako into salad sized portions. Use the soft stems of the pako leaves. Discard the stem closest to the roots as these tend to be chewy.
Blanch the pako in icy water instead of hot water to keep them crunchy. Arrange the pako in serving platter. Top with tomaoes, salted eggs, sliced onions, shrimps and diced potatoes. Serve with salad dressing.