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

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

Instructions

  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.

You may also like

Featured Video Play Icon
30 mins 4 People
Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By
Grilled Squid with Cincalok Salsa
30 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *