• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 300g rice vermicelli (beehoon), soaked until soft
  • 400g prawns, shelled
  • 200g bean sprouts, tailed
  • 15 shallots, thinly sliced
  • 4 stalks lemon grass (use the white parts only), thinly sliced
  • 2 wild ginger buds (bunga kantan), thinly sliced
  • 100g desiccated coconut, toasted
  • 50g dried prawns, washed, soaked and blended coarsely
  • 50g groundnuts, toasted and coarsely ground
  • 4-5 tbsp sambal belacan
  • 5-6 tbsp lime juice
  • 1 tbsp sugar or to taste
  • 1 tsp chicken stock granules mixed with 2 tbsp hot water
  • 1 tsp salt or to taste
  • 1 tsp pepper
  • 1 tbsp sesame oil
  • [Garnishing] :
  • Sliced red chillies
  • Chopped spring onion
  • Coriander leaves


  1. Bring water to a boil in a wok, then blanch bean sprouts for 30 seconds.
  2. Remove and rinse in cold water and drain well.
  3. Blanch rice vermicelli for 1-2 minutes and transfer to a colander. Drain well.
  4. Boil prawns in salted water for 2-3 minutes or until cooked through then drain well in a colander.
  5. In a large mixing bowl, combine all the ingredients together and toss well to mix. Add garnishing, then dish out and serve immediately.

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