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Spicy Shrimp Salad Bee Hoon

Published on 14th February 2025

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Ingredients

  • 2 pcs Bihun Jagung URAI
  • 250 g prawns, cleaned, peeled and leave tails intact
  • ½ tbsp lime juice
  • ¼ tsp salt
  • 50 g cherry tomatoes, quartered
  • 3 iceberg lettuce leaves, roughly chopped
  • 2 stalks scallions, finely chopped
  • 3 shallots, thinly sliced
  • 4 stalks mint leaves, cleaned
  • 2 stalks coriander leaves, cleaned
  • 2 stalks celery, chopped
  • For Sauce:
  • 3-4 tbsp lime juice
  • 2 tbsp Thai sweet chilli sauce
  • 2 tbsp fish sauce
  • ¼ tsp white pepper powder
  • 5 small chillies, thinly sliced
  • 2 tbsp sugar
  • Salt, as needed
  • For Serving:
  • 1 tsp ground chillies
  • 1 tsp roasted peanuts

Instructions

  • 1. Marinate prawns with lime juice and salt. Set aside.
  • 2. Bring water to a boil, add prawns and cook until prawns change colour. Drain prawns from water and set aside.
  • 3. In the same boiling water, add Bihun Jagung URAI and cook according to instructions on pack. Set aside.
  • 4. For Sauce: In a large bowl, add all sauce ingredients and mix well.
  • 5. Add in Bihun URAI, mix thoroughly. Add other remaining ingredients and toss until well mixed.
  • 6. Add prawns topping, serve with ground chillies and roasted peanuts.
  • Servings : 3
  • Ingredient :

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