Kerabu Bee Hoon

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

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

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