Thai Shrimp Salad (Yum Goong)

1 green apple or red apple (approx. 200g), peeled
some light brine
some water
0.5kg prawns, shelled with tail intact then deveined
2 packets enoki mushroom (approx. 200g), roots removed
130g minced pork
100g lemongrass (white portion), cut obliquely
100g shallot, peeled and cut into thin slices
1 carrot (approx. 200g), peeled and diced
6 chilli padi, stemmed and diced
juice from 13 calamansi
a few coriander leaves

2 tbsp white vinegar
3 tbsp white sugar
1 tbsp Thai fish sauce

1    Soak apple awhile in the light brine before dicing.
2    Bring some water in a pot to boil. Blanch prawns, mushrooms and minced pork separately. Drain and leave to cool.
3    Add lemongrass, shallot, apple, carrot and chilli padi sequentially into a large bowl. Stir well.
4    Add prawns, mushrooms and minced pork. Continue to stir evenly.
5    Add calamansi juice to stir slightly. Then add seasoning and stir well. Cover with cling film and refrigerate for 4 hours till flavour is absorbed.
6    Plate the salad and garnish with coriander leaves.