Kerabu Bee Hoon Nyonya Recipe
And it worked. All the flavors were pretty close, just how I remembered it all back then. I served it lukewarm, a perfect summer lunch.
Love this dish? Then also check another Nyonya favorite of mine: sweet and sour fried eggs belanda!
- 4,5 oz rice vermicelli (125 g)
- ⅓ cup vegetable stock (80 m), or fish stock
- 1 inch fresh ginger grated
- 4 tbsp grated coconut
- 1 tbsp caster sugar or palm sugar
- 5 tbsp cincalok with chili
- 1 tbsp lemon juice or lime juice
- 5 prawns fresh or frozen
- 1 small garlic clove chopped
- 1 small shallot chopped
- a handful fresh mint
- 1 tbsp vegetable oil
- hot chili sauce
Prepare the rice vermicelli. Follow the cooking instructions on the package. Once the noodles are tender, then drain them and put them aside until later.
Peel the thawed prawns, remove the black tract and heads. Slice the prawns in half lengthwise. Bring a medium saucepan filled with water to a gentle boil and poach the prawns for about 2 minutes until pink.
Then drain the prawns, rinse them to cool and put them aside until later. Pour the vegetable oil in a large non-stick pan and place it over medium heat until the oil is hot. Then add the chopped garlic and shallot.
Gently fry the garlic and shallot for 3 minutes. Add the stock, grated ginger, sugar and lemon or lime juice. Season with a little pinch of salt.
Bring it all to a light simmer and cook for 3 minutes. Then add the chili cincalok.
Stir the sauce well. Then add the cooked prawns and freshly chopped mint.
Stir and check the seasoning of the sauce. Add extra salt or hot sauce to taste. Add the drained rice vermicelli.
- Stir well. Add the grated coconut.
- Stir the noodle salad well. Then take the pan off the heat and divide the noodles over large bowls. Sprinkle with extra grated coconut. Serve immediately.