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
- Drain vermicelli and run cold water through it to prevent sticking.
- Fry tofu until light brown and cut into small cubes.
- Halve small limes and remove seeds.
- Heat oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies, a bit of salt and sugar to taste.
- Add prawns and fry till cooked.
- Slice daun limau purut finely. Cut coriander leaves into 1 inch strips.
- 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.
- Garnish with sliced hardboiled eggs, tofu, coriander leaves and three small limes.
