Bean Sprout Salad
Bean Sprout Salad
Try this quick and easy bean sprout salad recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 30 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
As seen on Best Wan!
Ingredients
  • 200 grams / 7 oz Bean sprout (tauge)
  • 500 grams / 1 pound, 1½ oz large Prawns, blanched, shelled, peeled and halved - can be substituted 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 klamansi, limau kasturi) or any limes
  • 125 millilitres / 4 fl oz / ½ cup Coconut cream (santan pekat)
  • 125 millilitres / 4 fl oz / ½ cup Water
  • 110 grams / 4 oz / 1 cup desiccated Coconut
  • 85 grams / 3 oz / ½ cup roasted pounded Peanut
  • 1 tablespoon / ½ fl oz grated Palm sugar (Gula melaka) or Brown sugar
  • Salt
  • Paste (to be finely pounded):
  • 5 Red chillies or Red bird's eye chilli (Chilli padi)
  • 30 grams / 1 oz / ¼ cup Dried shrimps, soaked in water and drained.
  • 2 teaspoons roasted Shrimp paste (Belacan)
Method
  1. Blanch the Bean Sprouts with water and salt, for less than half a minute
  2. Combine all the ingredients with the pounded paste and mix well
  3. Serve immediately

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