We wanted to do something a little different and make a delicious Asian noodle salad. We’ve combined fresh vegetables, prawns, and our favourite local flavours in this healthy dish. Unlike many other beehoon recipes, this one uses very little oil, making it a great treat for lunch or even a light dinner.
|2 Big Red Chillies (chopped)|
|3 Dried Chillies (chopped)|
|1 Tbsp Palm sugar (chopped)|
|1 Tbsp Belacan (roasted/dry fried)|
|½ Tsp Salt|
|200g Beehoon (soak in water until soft)|
|100g Shredded Coconut (fry dried)|
|2 Pcs Firm Tofu (cubed)|
|100g Beansprouts (*optional to be blanched or use fresh)|
|200 g Prawns (shelled & deveined)|
|3 Calamansi limes (juiced)|
|2 Inch 2 inch Ginger (minced)|
|2 Cloves Garlic (minced)|
|6 Kaffir Lime Leaves (finely sliced)|
|3 stalks Lemongrass (bruised & finely chopped)|
|10 Shallots (sliced)|
|½ Cup Mint Leaves (roughly chopped)|
|2 Tbsp Fried Onions|
|2 Torch Ginger flower / Bunga Kantan (finely sliced)|
|1 Calamansi lime (halved)|
- Pound the fresh & dried chillies, belacan & palm sugar with a pestle & mortar and set aside (or use a food processor).
- Dry fry the grated coconut in a pan (with no oil), until it is brown, and set aside.
- Oil 1 tbsp of oil and pan-fry the firm tofu until they’re light brown, and set aside.
- In the same pan, add in the dried prawns and garlic then fry till fragrant, add in the chilli mixture and fry for another minute.
- Add the fresh prawns into the pan and fry till they are cooked through.
- In a large bowl, put in the sliced kaffir lime leaves, lemongrass, shallots, and torch ginger flower and mix well
- Now add in the drained bee hoon, beansprouts, prawn sambal, fried coconut, tofu, lime juice and mix well until it is all combined.
- Garnish with some cut mint leaves and limes.