Recipe: Kerabu Bee Hoon – Nyonya Vermicelli Salad


350g vermicelli
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 *


  1. 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.
  2. 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.
  3. Garnish with the torch ginger flower and remaining toasted groundnuts.kerabu-bee-hoon


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