16 December 2012,21:53 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Pound chillies and dried prawn paste to a fine paste.
  • Heat the oil and sauté shallots gently until soft.
  • Add ground mixture and stir-fry for about 5 minutes.
  • Add coconut milk, a little at a time, then add all other ingredients for sauce.
  • Simmer for about 3-5 minutes or until the sauce thickens.
  • Set aside to cool to room temperature.
  • Arrange salad ingredients in a deep serving dish, pour sauce over and toss lightly.
  • Garnish with fried prawn crackers and serve immediately.


  • 250 grams potatoes, boiled and sliced
  • 100 grams cabbage, shredded and steamed
  • 100 grams water convolvulus, steamed
  • 100 grams bean sprouts, scalded
  • 2 firm bean curd (Tofu) deep-fried and sliced into batons
  • ½ cucumber, sliced into rounds
  • 2 eggs, hard-boiled, shelled and sliced into rounds
  • Fried prawn crackers


  • 350 ml coconut milk
  • 150 grams crunchy peanut butter
  • 8-9 fresh red chillies
  • 1 teaspoon dried prawn paste
  • 2 tablespoon cooking oil
  • 150 grams shallots, peeled and finely sliced
  • 1 teaspoon palm sugar or brown sugar
  • 50 ml tamarind juice
  • Salt to taste

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