CYB,

Kerabu Bee Hoon

6:00 PM Unknown 0 Comments

A simple Nyonya rice vermicelli salad. This should be a healthy noodles and the portion is half the portion of my other Kerabu Meehoon [here]. Here I substitute the dried prawns with fresh prawns, you can use both types according to own preference.

Recipe Source - Home Cooking Magazine July 1999

Ingredients

[serves 3-4]

1 tbsp of sambal belacan [adjust - depends on how spicy in the sambal]

30 gm dried prawns - washed, chopped and toasted/pan fried -stored in container for later use

2 tbsp toasted cocount [kerisik] or 50 gm grated white coconut - pan fried to golden, stored in container for later use - optional

100 gm prawns - blanched, shelled and sliced into halves

100 gm meehoon [rice vermicelli] - blanched in boiling water, drained and refreshed with cool boiled water, drained well in colander to cool

1 small cucumber - seeded and shredded thinly - optional

4-5 shallots - sliced thinly

5 kaffir lime leaves - sliced thinly - optional

5-6 tbsp calamansi lime juice [about 6 calamansi limes]

1 tsp sugar to taste

1/2 tsp salt to taste

Combine together in a big mixing bowl - sambal belacan, sugar, salt and lime juice.
Add in shallots, lime leaves, prawns and dried prawns [if using]. Mix well. Taste to adjust seasoning.
Add in blanched meehoon in batches for easy mixing. Toss well.
Serve immediately with extra sambal or store in container and chill in refrigerator.