• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Easy

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


  1. 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.

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