Kylie Kwong's Simple Chinese Cooking is rapidly becoming my most frequently used cookbook these days. The food is simple, delicious, and it really fits my budget. The recipes make enough for me to have leftovers if I want them, which is convenient for my work schedule. I am completely addicted to the Prawn Wontons with Spring Onion, Ginger, and Vinegar Dressing; it's just so amazing and I am really getting quick and adept at putting wontons together.
Two nights ago, after indulging in a pre-menstrual grease-filled pig-out, I decided I needed to eat something light, and I decided to make Kylie's Prawn & Mint Salad. I substituted some of the ingredients for ones I liked (cucumber and celery were out, yellow pepper was in, and I used romaine lettuce instead of iceberg), threw this together, and totally loved it! The mint was so nice & fresh and the dressing was light and tasty. I am really digging Kylie's use of malt vinegar in some of her recipes; it's so flavourful and rich.
The recipe for the salad is here.