Most kind of kerabu has always been my favourite dish to go with rice cos' they are aromatic, spicy and do not require frying. Moreover, I love adding 'kerisik' [fried grated coconut] to them. Kerabu taugeh is quite commonly sold at Malay food stalls but most Peranakan families do prepare it for their meals.
[original recipe from a book 'Nyonya Flavours' with slight modifications]
300 gm beansprouts - tailed and washed
150 gm prawns - shelled and blanched to cook, sliced thinly
100 gm shallots - peeled and sliced thinly
1 ginger flower - finely sliced [just before mixing]
3 - 4 tbsp lime juice
3 tbsp sambal belacan [homemade or store bought]
1/2 tbsp sugar
2 - 3 tbsp kerisik [toasted grated white coconut] - prepared ahead and stored in airtight container
- Blanched beansprouts in hot water for a few seconds. Immediately drain in a colander. Set aside to cool.
- Mix lime juice with sugar, sambal belacan and ginger flower in a mixing bowl.
- Add in beansprouts, cooked prawns, shallots and kerisik.
- Toss to mix well. Serve immediately.
I'm submitting this post to Malaysian Food Fest [June 2013] - Penang hosted by