Description
Kerabu Beehoon is a vibrant Malaysian rice noodle salad, tossed with sambal belacan, calamansi juice, and a medley of fresh herbs, offering a spicy, sweet, and sour flavor profile.
Ingredients
Units
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 (160 ml) freshly Grated Coconut
- 1/4 cup (60 ml) Dried Shrimp - pounded
- 4 fresh Red Chili
- 4 Dried Red Chili
- 1 tbsp Belacan (Shrimp Paste)
- 1 tbsp 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
- Soak 200g of rice vermicelli in water until soft, then drain and set aside.
- In a large mixing bowl, combine finely sliced kaffir lime leaves, bruised lemongrass, sliced shallots, minced garlic, and sliced torch ginger flower.
- In a mortar and pestle, lb fresh chili and dried chili to make a paste, or pulse in a food processor.
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chili paste and cook for 2-3 minutes until fragrant.
- Add the prawns to the pan and cook until they turn pink, about 3-4 minutes. Remove and set aside.
- In the same pan, lightly fry the firm tofu until golden brown on all sides. Remove and set aside.
- In the mixing bowl with the herbs, add the cooked rice vermicelli, beansprouts, cooked prawns, and tofu.
- Add sambal belacan, calamansi juice, and salt to taste. Toss everything together until well combined.
- Garnish with mint leaves before serving.
Notes
- Chop the herbs finely to ensure they mix well with the noodles.
- This dish can be served at any meal, including breakfast and teatime.
- If calamansi limes are unavailable, substitute with lime or lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
- Cholesterol: 85