Kathy #2 - Bean Sprout Salad (Zwt II - Asia)

"Another of my sister's favorite recipes from her "Wei-Chuan Cookbook" by Huang Su Huei she originally found this when she lived in Taiwan. Like the last, this is so easy to fix."
photo by jrusk photo by jrusk
photo by jrusk
Ready In:
4 4 oz servings




  • Put sprouts on serving dish. Top w/shrimp & green onions.
  • Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.

Questions & Replies

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  1. mmhartnagel
    Very good! I thought there wouldn't be enough dressing but it was just fine! I added sesame seeds as well. Will make it again. Thanks for the recipe!
  2. Goodlookin Cookin
    I really liked this unique way to prepare bean sprouts. It was very quick and easy to make and tasted very refreshing. However, I felt as though it was missing something. Perhaps it was because I didn't add the dried shrimp, which I've actually (surprisingly) never heard of. Perhaps that would add the certain ZING I felt it was missing. Maybe next time i will throw in a little garlic or ginger to up the flavor. But, I would make this again, perhaps with one of these modifications. Or, with the dried shrimp (if I can find it).
  3. Mrs.R
    I love this! As I am continously growing sprouts in my kitchen I'm always looking for new ways to enjoy them. I've used mung bean sprouts and also a mix of clover, alfalfa, fenugreek and radish sprouts. This is quick and delicious immediately or if you make it and let it sit in your fridge for 30 minutes. Thanks!
  4. jrusk
    I LOVE THIS!!!! I've been making this four nights a week! Instead of shrimp I add toasted sesame seeds. YUM!!!
  5. Jewelies
    This has a lovely fresh taste. Easy to throw together too. I didn't use the dried shrimp. Enjoyed the sesame flavour. Thanks for posting twissis.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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