Deconstructed Laksa Salad with Mantou Croutons & Salted Egg Dressing

Name: Deconstructed Laksa Salad with Mantou Croutons & Salted Egg Dressing
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Frozen Prawns, peeled and deveined; 10 pieces Firm Tofu Puffs; 150 g Beansprouts; 12 pieces Quail Eggs; 4 pieces Mantou (Steamed Buns); 2 tablespoons Laksa Paste; 1/2 cup Coconut Milk; 2 pieces Salted Egg Yolks; 3 tablespoons Mayonnaise; 1 tablespoon Lime Juice; 1/2 teaspoon Sugar; 1/2 teaspoon Fish Sauce (optional); 2 tablespoons Vegetable Oil; Small bunch Coriander Leaves; A few Laksa Leaves (Daun Kesum); 1-2 pieces Red Chilies

Experience the essence of laksa in a refreshing salad! This vibrant creation features familiar laksa ingredients like prawns, tofu puffs, and beansprouts, elevated with crispy mantou croutons and a luscious salted egg yolk dressing. A playful and delicious twist on a Singaporean favourite.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

S$4.24

Season:

tropical

Meal Type:

Lunch•Snack•Salad

Cuisine:

British

Main Ingredient:

Seafood•Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

250gFrozen Prawns, peeled and deveined(Thawed)

S$3.50

10piecesFirm Tofu Puffs(Cut into bite-sized pieces)

S$2.00

150gBeansprouts(Rinsed and drained)

S$0.60

12piecesQuail Eggs(Hard-boiled, peeled, and halved)

S$3.00

4piecesMantou (Steamed Buns)(Day-old preferred)

S$2.50

2tablespoonsLaksa Paste(Store-bought or homemade)

S$0.50

0.5cupCoconut Milk(Full-fat)

S$0.40

2piecesSalted Egg Yolks(Cooked and mashed)

S$1.50

3tablespoonsMayonnaise(Japanese Mayonnaise is preferred)

S$0.20

1tablespoonLime Juice(Freshly squeezed)

S$0.15

0.5teaspoonSugar

S$0.01

0.5teaspoonFish Sauce (optional)(For added umami)

S$0.05

2tablespoonsVegetable Oil

S$0.05

Small bunchCoriander Leaves(Roughly chopped, for garnish)

S$0.70

A fewLaksa Leaves (Daun Kesum)(Thinly sliced, for garnish (optional))

S$1.50

1piecesRed Chilies(Thinly sliced, for garnish (optional))

S$0.30

Total Cost

S$16.96

S$4.24 per serving

The Method

1
**Prepare the Mantou Croutons:** Preheat oven to 180°C (350°F). Cut the mantou into 1cm cubes. Toss with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. The kitchen will fill with the comforting, sweet aroma of toasted bread.
2
**Cook the Prawns:** Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the prawns and cook for 2-3 minutes per side, until pink and cooked through. Set aside to cool slightly, then cut into halves or thirds.
3
**Prepare the Salted Egg Yolk Dressing:** In a blender or food processor, combine the mashed salted egg yolks, mayonnaise, coconut milk, lime juice, and sugar. Blend until smooth and creamy. Taste and adjust seasoning with a pinch of salt or a dash of fish sauce, if desired. The dressing should have a rich, savoury-sweet flavour.
4
**Assemble the Salad:** In a large bowl, combine the cooked prawns, tofu puffs, and beansprouts.
5
**Dress the Salad:** Pour the salted egg yolk dressing over the salad and toss gently to coat evenly. Be careful not to overdress.
6
**Add the Finishing Touches:** Add the halved quail eggs to the salad.
7
**Garnish and Serve:** Sprinkle the mantou croutons over the salad. Garnish with chopped coriander leaves, laksa leaves (if using), and sliced red chilies (if using). Serve immediately to enjoy the contrast of textures and temperatures. The coriander will add a fresh, herbaceous note.
8
Enjoy your deconstructed laksa salad, a symphony of familiar and exciting flavours!

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer laksa flavour, briefly saute the laksa paste in a little oil before adding it to the prawns.

If you prefer a vegetarian option, substitute the prawns with more tofu puffs or shiitake mushrooms sauteed with soy sauce and ginger.

Prepare the components ahead of time and assemble the salad just before serving to prevent the croutons from becoming soggy.

Cooking Equipment

Oven

Stove

Blender or Food Processor

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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