Bean Sprout Salad
The tanginess from the lime juice and spiciness from the chili padi cuts through the creaminess of the coconut cream in this delicious dish -what a perfect balance of flavors!
Let's start cooking!
Step 1 - Blanch bean sprouts
- In a pot, boil enough water to blanch bean sprouts. Once boiling, blanch bean sprouts, for 30 seconds.
- Strain and set aside.
Step 2 - Make paste
- With a mortar and pestle, pound chili padi, dried shrimps and belacan until well combined and forms a paste.
Step 3 - Mix salad
- In a mixing bowl, mix pounded paste, shallots, torch ginger bud, kaffir lime leaves, lime juice, coconut cream, ½ cup water, desiccated coconut, roasted peanut, gula melaka, bean sprouts and prawns.
- Mix until everything is well coated.
Plate and serve!
Transfer to serving plate or bowl and serve immediately.