• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g rice vermicelli (soak until soft then boil for 2 minutes)
  • 100g bean sprouts (scalded) 3 hardboiled eggs
  • 3 tbsp kerisik (fry grated coconut without oil, then pound)
  • 3 pieces of tofu
  • 6 small limes
  • Sauce for mixing with kerabu:
  • 6 shallots (sliced)
  • 1 pip garlic (sliced)
  • 50g dried prawns (soaked, washed and pounded finely)
  • 4 fresh red chillies (pounded)
  • 4 dried chillies (soaked and pounded)
  • 200g medium size prawns
  • 4 daun limau purut
  • 1 sprig coriander leaves
  • 2 tbsp cooking oil
  • salt and sugar to taste

Instructions

  1. Drain vermicelli and run cold water through it to prevent sticking.
  2. Fry tofu until light brown and cut into small cubes.
  3. Halve small limes and remove seeds.
  4. Heat oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies, a bit of salt and sugar to taste.
  5. Add prawns and fry till cooked.
  6. Slice daun limau purut finely. Cut coriander leaves into 1 inch strips.
  7. In a big bowl, mix vermicelli, prawn sambal and kerisik to get an even colour. Also add lime juice (from three limes), bean sprouts, daun limau purut and sliced shallots.
  8. Garnish with sliced hardboiled eggs, tofu, coriander leaves and three small limes.

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