Kerabu Mee Hoon
Recipe type: Appetiser / Main
Serves: 4
- 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
- ⅔ cup freshly Grated Coconut
- ¼ 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
- A handful of Mint Leaves – finely sliced
- Calamansi Lime - halved
- Fried Shallots (optional)
- 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.
Recipe by at https://justasdelish.com/malaysian-kerabu-beehoon/
2.2.6