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Kerabu Beehoon (Rice Noodle Salad)
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Serves : 4
Preparation time : 30 minutes
Assembling time : 15 minutes
Ingredients :
30g dried prawns, soaked in water for 10 minutes to soften
200g dried rice vermicelli noodles (beehoon)
11/2 tablespoons Sambal Belachan
5 shallots, finely sliced
50g freshly grated coconut, toasted
3 tablespoons lime juice
1 teaspoon salt
200g beansprouts, blanched
100g chopped spring onions, coriander leaves and Chinese parsley
Method :
Remove any hard nits from the dried prawns, drain and grind in a blender or mortar until fine.
Cook the noodles in boiling water for about 3-5 minutes until the noodles are soft. Drain.
Combine the Sambal Belachan, shallots, dried prawns, grated coconut, lime juice and salt in a large bowl. Add the bransprouts, then mix in the rice noodles and chopped herbs and toss well. Serve immediately.
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