Tossed Kerabu Beehoon


200g rice vermicelli (beehoon), soaked until soft, drain well
1 deboned chicken drumstick
100g shelled prawns
Pinch of salt and a dash of pepper
1 tbsp dried prawns, rinsed
3 shallots, sliced
1 stalk lemon grass (discard the tough outer layers) sliced finely
1 torch ginger bud (bunga kantan), sliced finely
3 kaffir lime leaves
50g edamame beans

Seasoning (A)

1 tbsp sugar or to taste
2 tbsp calamansi lime juice
2 tbsp fish sauce
1 tbsp sesame oil

Basic Sambal Belacan

5 fresh red chillies
2 bird’s eye chillies
25g toasted belacan
A little calamansi juice
1/4 tsp salt
1/4 tsp sugar


Lightly season chicken drumstick and prawns with a pinch of salt and dash of pepper. Steam over rapid boiling water for 4-5 minutes. Once prawns are cooked through, remove but leave the chicken drumstick in the steamer until meat is cooked through. Remove chicken and shred the meat. Retain the stock for use later.

Scald beehoon. Drain and leave aside.

Combine beehoon, prepared chicken meat, prawns, lemon grass, shallots, torch ginger bud, 2 tablespoons prepared basic sambal (recipe below) and seasoning (A).

Toss well to mix. Add 3 tablespoons chicken and prawn stock. Toss until well combined.

Add edamame beans to mix. Dish out into banana leaf cups or place in individual plates and serve.

Basic Sambal Belacan

Process chillies and belacan in an electric blender or food processor. Add a little calamansi juice to allow the machine to run smoothly. Season with salt and sugar to taste.

How to cook edamame beans

  • 400g frozen edamame beans

Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.

Bring a pot of water to a rapid boil. Drop in the edamame beans.

Stir for 1-2 minutes. Drain well immediately.

Leave to cool slightly then remove beans from their pods.

Use the beans for the above given recipes as required.

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