150gm of medium prawns (steam and peel off the shells)
60g shallots sliced to thin slices then loosened to rings
2 tablespoon toasted groundnuts, chopped coarsely
1 torch ginger flower (finely sliced)
Sambal Belacan (Dressing)
4 fresh red chilies
4 dried chilies
1 tablespoon belacan
Juice of 3 calamansi limes
1 tablespoon of raw sugar
* pound all into a paste *
- Soak the vermicelli in cold water to soften it. Boil the water and cook for 3 to 5 minutes till soft but not swollen. Drain and rinse the vermicelli under water and set aside.
- In a big bowl, mix the shallots with the dressing and add in the vermicelli. Add in the prawns and half of the toasted groundnuts.
- Garnish with the torch ginger flower and remaining toasted groundnuts.