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