Kerabu Taugeh Recipe - Bean Sprout Salad

(Updated Version)

I love all things kerabu. It’s a Malay no-cook salad, with spectacular varieties - both vegetarian and non-vegetarian. Kerabu is the first thing I go for when dining at Malay eateries, and the best ones come from the unassuming Malay stalls. Malay no-cook salad instantly awakens your palate, revealing bold, profound flavors (VEGETARIAN KERABU MANGGA/MANGO SALAD). 

The crunchy veggies combined with chillies, shallots, lime juice, and salt, or tossed with kerisik (pan-roasted and pounded grated coconut), offer a unique experience. Today, it’s kerabu taugeh - a no-cook, raw Malay salad and a vegetarian version. To convert it to a non-vegetarian option, simply toss in crispy fried shrimps or anchovies lightly pounded inside (VEGETARIAN KERABU BENDI/OKRA SALAD). 

Ingredients
2 cups taugeh/bean sprouts – blanched for 1-2 minutes to soften
1 tbsp kerisik (pan-fried and pounded grated coconut) 
5 shallots – thinly sliced
2 red chillies – thinly sliced
2 sprigs spring onion – thinly sliced
2 sprigs coriander leaves – thinly sliced
Lime juice – as needed
A pinch of palm sugar – pounded

Method
Combine all ingredients in a bowl.
Toss and serve immediately.