Description
Kerabu Beehoon is a vibrant dish of rice vermicelli tossed with sambal belacan, calamansi juice, and lots of herbs.
Ingredients
Scale
- 200g Rice Vermicelli – soak in water until soft and drain
- 100g Beansprout
- 12 medium Prawns – shelled and deveined
- 2 pieces Firm Tofu
- 6 Kaffir Lime Leaves – finely sliced
- 3 stalks Lemongrass – bruised and finely sliced
- 10 Shallots – thinly sliced
- 2 cloves Garlic – minced
- 2” Ginger – minced
- 2 Torch Ginger Flower (Bunga Kantan – finely sliced
- 2/3 cup freshly Grated Coconut
- 1/4 cup Dried Shrimp – pounded
- 4 fresh Red Chili
- 4 Dried Red Chili
- 1 tablespoon Belacan (Shrimp Paste)
- 1 tablespoon Palm Sugar (Gula Melaka) or Raw Sugar
- Juice of 3 Calamansi Limes
- Pinch of salt, or to taste
Garnishing:
- A handful of Mint Leaves – finely sliced
- Calamansi Lime – halved
- Fried Shallots (optional)
Instructions
- Place sliced kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower in a large mixing bowl.
- Pound fresh chili, dried chili and with a pestle and mortar. Alternatively you can pulse the ingredients using a food processor.
- Bring a big pot of water to boil, blanch beansprout for 1 minute. Set aside.
- Using the same pot, cook rice vermicelli for 1-2 minutes until soft. Drain under cold water and set aside.
- Dry fry grated coconut until brown. Set aside.
- Pan fry tofu with 1 tablespoon oil until light brown and cut into small cubes.
- Heat oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies and fry for 1 minute. Add prawns and fry till cooked.
- Add vermicelli, bean sprouts, prawn sambal, grated coconut and lime juice in the large mixing bowl and mix well to get an even colour.
- Garnish with tofu, mint leaves and calamansi limes.
- Prep Time: 30 mins
- Cook Time: 8 mins