Bean Sprout Salad

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30

min

Preparation

10

min

Cook

Med

Difficulty

3

Steps

15

Ingredients

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!

Blanched bean sprouts

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.
Bean sprouts are healthy, low in calories and jam packed with nutrients, including the all important vitamin C!
Pounded dried shrimps and chili

Step 2 - Make paste

  • With a mortar and pestle, pound chili padi, dried shrimps and belacan until well combined and forms a paste.
You can adjust the spiciness level of the paste by adding or removing the amount of chili padi.
Bean sprouts mixed with chili paste and lime mix

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!

Bean sprout salad with tangy sauce

Transfer to serving plate or bowl and serve immediately.

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