Kerabu Taugeh [Beansprout Kerabu]

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.

Here is a kerabu taugeh which I prepared over the weekend.  A little sourish, spicy and aromatic salad.

Ingredients

[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

1. Blanched beansprouts in hot water for a few seconds.  Immediately drain in a colander.  Set aside to cool.
   
   
   
   
2. Mix lime juice with sugar,  sambal belacan and ginger flower in a mixing bowl.
3. Add in beansprouts, cooked prawns, shallots and kerisik.
4. Toss to mix well.  Serve immediately.
   

I'm submitting this post to  Malaysian Food Fest [June 2013] - Penang hosted by

Alan of Travellingfoodie

I'm also linking this post to Cook your Books #1 Event hosted by Kitchen Flavours