Learning > Recipes

Blue Lagoon Cold Noodle Salad

Ms Elaine Teng


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Prep 35 mins • Cook 12 mins • Serves 2



  • 180g white fish meat, boneless and sliced
  •  ½ tsp egg white
  • ½ tsp salt
  • ½ tbsp corn flour
  • 1½ tsp butterfly pea flower juice (mix 15 dried petals with some hot water and steep for 15 mins)
  • Wilton blue colouring (optional)



  • 100g pineapple
  • 1 tbsp water
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 3 tsp olive oil
  • ¼ tsp salt
  • 3 kaffir lime leaves, chopped
  • 2 tsp chopped mint leaves



  • 4 prawns, cooked and roughly chopped
  • 10g chopped coriander
  • 10g shredded cabbage
  • 10g carrot
  • 10g purple cabbage
  • 10g shredded cucumber
  • 5g blanched beansprout
  • 4 tsp lime juice
  • 1 coconut shell, to serve
  • 1 tomato rose, to garnish
  • mint leaves, to garnish




1. Prepare the dressing. Blend the first 6 ingredients in a blender or food processor, then add in chopped lime and mint leaves. Chill in the fridge and garnish with pineapples and cucumber cubes before serving.


2. Prepare the Asian coleslaw. Mix the first 7 ingredients with lime juice, and chill in the fridge until ready to use.


3. Prepare the fish paste noodles. Blend all ingredients till smooth and easy to pipe.  If mixture is too thick, add a tsp of water gradually.


4. Bring a small pot of water to a rolling boil. Reduce heat to medium.


5. Place fish paste mixture into a piping bag fitted with a small round hole nozzle. 


6. Pipe the paste directly into the simmering water and allow it to float to the surface.


7. Scoop out with a mesh strainer and run tap water over the noodles to cool faster.


8. Add ice to noodles and set aside.


9. Mix cold noodles with Asian coleslaw and serve in coconut shell with minty pineapple dressing. Garnish with tomato rose and mint leaves.


Source: Food & Travel Magazine. Reproduced with permission by Ms Elaine Teng.


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