Ingredients

200 g / 7 oz Bean Sprout (Tauge)
500 g / 1 pound, 1 1/2 oz large Prawns, blanched, shelled, peeled and halved - can be substitute by Cockles (Kerang)
10 Shallots (Red Onions), peeled and finely sliced
1 Torch Ginger Bud (Bunga Kantan), finely sliced
3 Kaffir Lime Leaves(Makrut, Daun Limau Purut), finely sliced
4 Calamansi Lime(Limau Kalamansi, Limau Kasturi) or any Limes
125 ml / 4 fl oz / 1/2 cup Coconut Cream (Santan Pekat)
125 ml / 4 fl oz / 1/2 cup water
110 g / 4 oz / 1 cup desiccated Coconut
85 g / 3 oz / 1/2 cup roasted pounded Peanut
1 Tbsp / 1/2 fl oz grated Palm Sugar (Gula Melaka) or Brown Sugar
Salt

Paste Ingredients: - to be Finely Pounded
5 Red Chilies or red Bird's Eye Chilies (Cili Padi)
30 g / 1 oz / 1/4 cup dried Shrimps, soaked in water and drained.
2 tsp roasted Shrimp Paste (Belacan)

Method

Blanch the Bean Sprouts with water and salt, for less than half a minute.

Combine all the ingredients with the pounded paste and mix well.

Serve immediately.