kerabu bee hoon

1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass – white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut

Blend the following in a blender:

1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste


Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.