We 'll be celebrating a new year in two days time, are you having a potluck dinner , then why not try to prepare this simple noodle salad . This is a great crunchy salad with noodles with an Asian flavoured dressing. It's a great crowd pleaser and easy to prepare.The time consuming part would be the cutting,slicing etc, but worthwhile as it is full of herbs and spices. Not only is it delicious but a portable dish as well .You just have to combine all the ingredients before serving .
Ingredients
6 Tbsp pounded fresh red Chilies and 1 in roasted Shrimp Paste
8 Tbsp Palm Sugar(Gula Melaka), grated
8 Tbsp Fish Sauce
10 Calamansi Lime Juice
250 g dried Shrimps (Hebi, Udang Kering), stir-fry crisp and coarsely pounded
500 g fresh Prawn, shelled, blanched in boiling water, slice lengthwise into halves
300 g Pumpkin Rice Vermicelli (Bee Hoon)/can use the white bee hoon also, cooked and drained
3 Garlic cloves, peeled and finely pounded
2cm Ginger, peeled and finely pounded
250 g roasted pounded coarsely Peanut
250 g crisp-fried Shallots (Bawang Goreng)
4 calamansi Leaves( Daun Limau Purut), sliced into thin narrow strips
3 pieces of fried Bean Curd or Tofu (Tauhu), diced small
4 Lemongrass, thinly sliced
10 Shallots (Red Onion), peeled and finely sliced
2 Torch Ginger Bud, sliced into thin narrow strips
250 g Parsley, finely chopped (optional)
125 g Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
6 Tbsp pounded fresh red Chilies and 1 in roasted Shrimp Paste
8 Tbsp Palm Sugar(Gula Melaka), grated
8 Tbsp Fish Sauce
10 Calamansi Lime Juice
250 g dried Shrimps (Hebi, Udang Kering), stir-fry crisp and coarsely pounded
500 g fresh Prawn, shelled, blanched in boiling water, slice lengthwise into halves
300 g Pumpkin Rice Vermicelli (Bee Hoon)/can use the white bee hoon also, cooked and drained
3 Garlic cloves, peeled and finely pounded
2cm Ginger, peeled and finely pounded
250 g roasted pounded coarsely Peanut
250 g crisp-fried Shallots (Bawang Goreng)
4 calamansi Leaves( Daun Limau Purut), sliced into thin narrow strips
3 pieces of fried Bean Curd or Tofu (Tauhu), diced small
4 Lemongrass, thinly sliced
10 Shallots (Red Onion), peeled and finely sliced
2 Torch Ginger Bud, sliced into thin narrow strips
250 g Parsley, finely chopped (optional)
125 g Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
Method:
Pound red chillies with
roasted shrimp paste.Leave aside.
In a large bowl, place Garlic,ginger , pounded red chillies , Fish Sauce, grated Palm Sugar (Gula Melaka), Shallots, Kaffir Lime Leaves, Lemongrass, Torch Ginger Bud and Juices of 2 Calamansi Limes. Mix well.
Add in Prawns, dried Shrimps, roasted pounded Peanut, Laksa Leaves, fried Shallots, Rice Vermicelli (Bee Hoon). Mix well.
Add a pinch of salt, sugar, Calamansi Lime Juice and chopped Parsley(if using) to taste. Leave for a few minutes before serving.
In a large bowl, place Garlic,ginger , pounded red chillies , Fish Sauce, grated Palm Sugar (Gula Melaka), Shallots, Kaffir Lime Leaves, Lemongrass, Torch Ginger Bud and Juices of 2 Calamansi Limes. Mix well.
Add in Prawns, dried Shrimps, roasted pounded Peanut, Laksa Leaves, fried Shallots, Rice Vermicelli (Bee Hoon). Mix well.
Add a pinch of salt, sugar, Calamansi Lime Juice and chopped Parsley(if using) to taste. Leave for a few minutes before serving.
Always combine kerabu ingredients 10mins before serving.As it is a dish served immediately.
Recipe Idea : Chef Wan
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