Recipe for Asam Laksa Salad with Mung Bean Vermicelli and Prawns

(For 2 servings)


Asam Laksa Salad dressing

  • KampongKu Asam Laksa Paste 60g
  • Water – 60ml

Salad Ingredients

  • Prawns 150g, peeled
  • Mung Bean Vermicelli – 60gms
  • Mint leaves 10 leaves
  • Onions 30g, cut into slices
  • Ginger torch flower – 1 teaspoon, cut into small bits
  • Roasted peanuts – 20g


Making the Asam Laksa Salad dressing

  1. Mix the Asam Laksa Paste with the water, stir until even.

Preparing the ingredients

  1. Sauté the peeled prawns until golden brown, set aside
  2. Soak the mung bean rice vermicelli in room temperature water for 10 minutes until it is softened
  3. Mix the soaked mung bean vermicelli, mint leaves and onions into a mixing bowl, pour the Asam Laksa Salad dressing over and quickly toss to combine.
  4. Garnish with the prawns and sprinkle with peanuts and ginger torch flower, ready to serve.