Nyonya Kerabu Beehoon

I grew up enjoying kerabu beehoon. The toasted coconut and fragrant ginger flower, oh so yummy! Over the years, my kerabu beehoon recipe evolved. Here's my personal favourite recipe. Oh by the way, if there are leftovers, you can keep it in the fridge and eat it the next morning. Though chilled, it tastes as good. :)

Ingredients 

• Beehoon (rice vermicelli)
• Bean sprouts
• Prawns, boiled, peeled and deveined
• Kerisik (coconut, grated & toasted) 
• Dried shrimps
• Sambal belacan (chilli paste & toasted shrimp paste)
• Bunga kantan (torch ginger flower)
• 15-20 shallots, thinly sliced
• Mint leaves, thinly sliced
• Coriander leaves, thinly sliced
• Kafir lime leaves, thinly sliced
• Calamansi
• Bean curd
• Sugar to taste
• Salt to taste

Preparation

1. Soak dried shrimps for 10 minutes and pound it until coarsely ground. 
2. Finely slice bunga kantan, shallots, mint leaves, coriander leaves and lemon leaves. 
3. Mix everything in a big bowl together with sambal belacan, dried shrimp and kerisik. 
4. Blanch the beehoon for 1-2 minutes.
5. Boil bean sprouts and put it aside. 
6. Boil the prawns, shell it, devein it and slice it into 2.
7. Add beehoon, bean sprouts and prawns into the ingredient bowl and toss it well.  
8. Fry bean curd and cut it in long strips. 
9. Squeeze calamansi juice into the mixing bowl. 
10. Garnish with fried bean curd, lime and mint leaves and serve immediately.