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.Home Cooking Magazine July 1999
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
- 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.