Kerabu Tauge, or authentic Thai bean sprout salad, is a vibrant and refreshing dish that bursts with flavour. This simple yet incredibly delicious salad is a staple in Thai cuisine, showcasing the best of fresh, crisp bean sprouts complemented by a zesty, aromatic dressing. It's the perfect side dish for grilled meats, curries, or even enjoyed on its own as a light and healthy meal. The contrasting textures – the crunchy bean sprouts against the creamy, nutty components of the sauce – create a truly captivating culinary experience. Forget bland salads; this is a flavour explosion waiting to happen.
The key to a truly exceptional Kerabu Tauge lies in the perfect balance of sweet, sour, spicy, and salty flavours within the dressing. This recipe will guide you through creating this balanced masterpiece, using readily available ingredients. Ready to experience the magic of authentic Thai flavours? Let's dive into the step-by-step instructions below and prepare a truly unforgettable Kerabu Tauge.
Tools Needed
- wok or frying pan
- mortar and pestle (or blender)
Ingredients
- Bean sprouts: as needed
- Dried shrimp: to taste
- Dried chili: to taste
- Shallots: to taste
- Sugar: to taste
- Cooking oil: small amount
- Coconut cream: 1 tablespoon
- Water: for blanching
Step-by-Step Instructions
Step 1. Prepare the Flavor Paste
- Heat a small amount of oil in a wok or frying pan. Add dried shrimp and fry until fragrant.
- Toasting makes pounding easier; blending is an alternative).
- Once the dried shrimp and chilies are fragrant, add them to a mortar and pestle (or blender). Pound (or blend) until a paste forms.
- Add sugar to the pounded mixture and continue pounding until evenly mixed.
- Add a little bit of oil to the mixture, stirring to combine. This creates a creamy texture.
Step 2. Prepare the Bean Sprouts
- Blanch the bean sprouts (after removing roots) in boiling water for 30 seconds to 1 minute to maintain crunchiness. Immediately rinse with cold water.
Step 3. Combine Ingredients
- Mix the blanched bean sprouts with the pounded shrimp-chili mixture.
Step 4. Finish and Serve
- Stir in one tablespoon of coconut cream.
Tips
- Toasting the chilies makes pounding easier. If you blend them, you can skip the pounding step.
- Adding a little oil to the pounded mixture makes it creamier and more fragrant.
- Blanching the bean sprouts briefly preserves their crunch. Immediately cooling them in cold water stops the cooking process.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
It's best enjoyed fresh, but you can prepare the dressing and sprouts separately a few hours in advance. Combine just before serving to prevent the sprouts from becoming soggy.
2. What can I substitute for fish sauce?
Soy sauce can be used as a substitute, but it will alter the flavour slightly. Start with a smaller amount and adjust to taste.
3. Can I adjust the spice level?
Absolutely! Adjust the amount of chilies to your preferred level of spiciness. Start with less and add more to taste.
So there you have it – your very own bowl of vibrant and flavourful Kerabu Tauge! This authentic Thai bean sprout salad is a testament to the beauty of simple ingredients elevated by a masterful dressing. Enjoy this refreshing dish as a delightful side or a light and satisfying meal.