Recipe Ingredient
- 75g glass noodle (tang hoon), soaked and drained
- 100g chicken breast meat, steamed and shredded
- 100g prawns, shelled and scalded
- 25g shallots, thinly sliced
- 1 big onion, thinly sliced
- 2 stalks coriander leaves, chopped
- Sauce:
- 2 tbsp pounded fresh chilli
- 1 galangal flower (bunga kantan), thinly sliced
- 2 tbsp lemon juice
- 1 tbsp fish sauce (nampla)
- 1 tsp sugar
- Garnishing:
- Lettuce leaves
- Mint leaves
Instructions
- Mix cooked prawns and shredded chicken meat in a salad bowl. Add in the glass noodles and the rest of the ingredients. Toss well then dish onto a bed of lettuce leaves. Garnish with mint leaves.
