Tempeh and Prawn Salad (Asian Flavor)

Ingredients:

A package of organic temper (250g), cut into small cubes, salad
3 big Cabbage leaves, shredded finely, salad
10g Carrot,  julienne, salad
1 Chili, julienne, salad
5g Baby cilantro, salad
5g Vietnamese mint, chopped finely, salad
5g Mint, salad
5g Basils, Chiffonaded, salad
5g Onion, shredded finely, salad
1 tbsp Sesame seeds (or any kind of crushed nut), toasted, salad
1 tbsp Fish sauce, salad
1/4 tsp Garlic, minced, salad
1 tbsp Extra virgin oil, salad
1 tsp Sesame oil, salad
1 tsp Honey, salad
1/4 Lime juice, salad
1/4 Lime Zest, salad
1/4 tsp Korean fermented chili powder, dressing
10 Big Prawn, blanch
3 Tbsp Sambah belacan
2 Tbsp Ayam brand coconut cream
TT Salt and black pepper


Method:
1. Sprinkle some salt and pepper to flavor tempeh. Deep fry the tempeh cubes evenly until brown. (Note: If you want really crunchy tempeh, you can dust it with potato starch or glutinous flour before pan frying).
2. Toss the salad with herbs and seasoning.
3. Simmer sambah belacan with coconut cream, add the prawns, let the sambah sauce cools down.
4. Place the fried temper and prawn above the salad, spoon the sambah sauce to the tempeh. 
5. Garnish with your favorite herb.