Malaysian Nyonya Kerabu Bee Hoon recipe
Want to try a delicious Malaysian Nyonya dish? This bee hoon recipe is easy to follow and will have you coming back for more.
Ingredients
- 200 g rice vermicelli
- 12 - 14 medium or large prawns – shelled and deveined
- 6 kaffir lime leaves one leaf = both segments - center spine removed; finely sliced
- 3 stalks lemongrass use the bottom white part only – bruised and finely sliced
- 12 shallots – thinly sliced
- 2 cloves garlic - minced
- 2 to rch ginger flower – finely sliced
- 2/3 cup freshly grated coconut
- 1/4 cup dried shrimp
- Pinch of salt or to taste
For the Sambal belacan spice blend:
- 5 tbsp sambal belacan
- 1 tbsp of coconut sugar
- Juice of 8-10 calamansi limes
For the garnishing:
- A handful of mint leaves – finely sliced
- Red chili peppers – sliced
- Calamansi lime - halved
- Roasted unsalted peanuts - coarsely ground optional
- Fried shallots optional
Instructions
- Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine in a large mixing bowl.
- In a frying pan or wok, toast the grated coconut until browned. Add to the mixing bowl.
- Soak the dried shrimps for 10 minutes, and then drain. Grind the shrimp with a food processor or pound in a mortar & pestle until coarsely ground.
- Then add to the wok, and toast for two minutes until fragrant and lightly browned. Transfer to the mixing bowl.
- Blanch rice vermicelli for 1-2 minutes or cook according to the package. Transfer to a strainer and drain. Then add to the mixing bowl.
- In a small bowl, prepare the sambal belacan spice blend, mixing well to ensure the sugar dissolves. Set aside.
- In the wok, add 1 tbsp of oil, and pan-fry the prawns until cooked (or you can boil them in salt water for a couple of minutes). Add to the mixing bowl.
- Toss all the ingredients in the bowl well to combine. Add garnishings, then dish out and serve immediately.
Notes
1. Another version is Tom Yam style Kerabu Mee Hoon. Simply replace the sambal belacan spice blend with instant tom yam paste, and omit the toasted coconut.
2. You can also serve kerabu bee hoon cold, so no need to heat the leftovers.
Nutrition
Serving: 150gCalories: 399kcalCarbohydrates: 62gProtein: 17gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 179mgSodium: 640mgPotassium: 393mgFiber: 6gSugar: 9gVitamin A: 3IUVitamin C: 7mgCalcium: 109mgIron: 3mg
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