• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 3 cloves garlic, sliced thinly
  • 1 tablespoon oil
  • 300g tiger prawns, poached and shelled
  • 1 teaspoon reserved garlic oil
  • 1 medium-size onion, halved and sliced thinly
  • 1/2 carrot (60g), julienned
  • 1 slightly green tomato, sliced
  • 2 tablespoons channa dhal, soaked for 4 hours, drained and dry roasted till crisp
  • 1 tablespoon channa dhal flour, dry roasted
  • 3-4 tender young lime leaves, sliced finely
  • Dressing:
  • 1 teaspoon garlic oil
  • 1 teaspoon chilli oil
  • 1 tablespoon fish sauce
  • 1 tablespoon plum sauce
  • Garnish:
  • Reserved garlic crisps
  • Coriander leaves
  • *In Myanmar, food is often flavoured with the young, tender leaves of the lime (limau nipis) tree, instead of kaffir lime leaves.


  1. Deep fry the garlic slices in oil over a low flame until crisp and lightly browned. Set aside the oil; reserve the garlic crisps.
  2. Season prawns with the garlic oil and sprinkling of salt. Set aside.
  3. In a mixing bowl, combine the onion, carrot, tomato, channa dhal, channa dhal flour and young lime leaves.
  4. Toss with the dressing, using fingers to work the bean flour into the salad.
  5. Toss with prawns and place on serving plate.
  6. Garnish with garlic crisps and coriander leaves.

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