Kerabu Beehoon Recipe

Kerabu Beehoon Recipe

(Nyonya Rice Vermicelli Salad Recipe)

10 shallots, peeled and finely sliced

1 torch ginger bud (bunga kantan), finely sliced (optional)

300 g bean sprouts, tailed, blanched and rinsed with cold water

400 g medium prawns (shrimps), steamed, shelled and de-veined

300 g rice vermicelli (beehoon), scalded in hot water for 2-3 minutes and drained

30 g roasted, grated coconut, pounded until fine but not oily (kerisik)

Sambal paste (mixed):

80 g sambal belachan (pls refer more Nyonya Recipes)

75 g dried shrimps, soaked in water for 4 minutes, scalded in boiling water,

  drained and finely pounded

60 ml light soy sauce

150 ml calamansi juice

50 g sugar

1½ teaspoons salt

Garnish:

2 sprigs mint leaves

60 g roasted peanuts, coarsely pounded

Method:

Mix the sambal paste with shallots, torch ginger bud, bean sprouts and prawns.  Toss in the rice vermicelli.  Add the coconut and garnish with mint leaves, peanuts and chili.  Serve immediately.

Note:  Malays make kerisik differently - from roasted, grated coconut that is pounded until fine and oily.