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Kerabu Beehoon Nyonya

Published on 5th August 2022

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • 2 pcs Bihun Urai
  • 200 g medium size prawns, peeled and deveined
  • 100 g fresh grated coconut
  • 3 tbsp dried shrimp, soaked
  • A handful mint leaves, finely sliced
  • 5 red chili, julienned
  • 5 pcs kaffir lime leaves, finely sliced
  • 10 shallots, finely sliced
  • 1 torch ginger flower, finely sliced
  • 2 stalks lemongrass, use inner white part, finely sliced
  • Salt and pepper to taste
  • Make sauce:
  • 5 tbsp sambal balacan
  • 1 tbsp of palm sugar
  • 5 tbsp calamansi juice (limau kasturi)
  • Garnish:
  • Fried shallots and sliced spring onion

Instructions

  • 1. Cook Bihun Urai according to instructions on pack. Set aside.
  • 2. Heat fry pan over medium heat, fry prawns until just cooked, set aside.
  • 3. Toast grated coconut until light brown and fragrant, set aside.
  • 4. Grind the soaked dried shrimp until coarsely ground, toast on a fry pan until fragrant, set aside.
  • 5. Make sauce, mixed well, set aside.
  • 6. In a mixing bowl, toss all the ingredients until well combined, plate on a serving dish, garnish with fried shallots and spring onion for extra texture. Serve immediately.

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