Bean Sprout Salad
(Kerabu Tauge)

Ingredients:

200 g / 7 oz bean sprout (tauge)

500 g / 1 pound, 1 ½ 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 / ½ cup coconut cream (santan pekat)

125 ml / 4 fl oz / ½ cup water

110 g / 4 oz / 1 cup desiccated coconut

85 g / 3 oz / ½ cup roasted pounded peanut

1 Tbsp / ½ 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 / ¼ cup dried shrimps, soaked in water and drained (optional - coz i don't like it..hahaha).

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.

Note:
Papaya, mangoes or star fruits or ferns (pucuk paku) or 'kacang botol' can also be added to the salad.