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Malaysian Recipe : Bee Hoon Kerabu

Preparation time: 30 mins
Cooking time: 20 mins
Serves: 6


  • 250 g rice vermicelli (bee hoon)
  • 300 g bean sprouts
  • 600 g medium-sized prawns, shelled and devein
  • 150 g shallots, sliced thinly
  • 1 stalk ginger flower, finely sliced
  • 3 stalks lemon grass, finely sliced
  • 4-5 pcs limau purut leaves, finely sliced

Ground to paste:

  • 200 g dried prawns, washed and soaked
  • 20 chilies
  • ½ pc belacan, toasted
  • ½ cup lime juice
  • ½ cup toasted peanuts, coarsely ground
  • 1 ½ tsp sugar
  • 2 tbsp fish sauce
  • Salt to taste


  1. Boil 2 liters of water in a Dutch Oven, scald rice vermicelli and bean sprouts separately. Drain and spread out on a plate to cool.
  2. In a saucepan, cook prawns for 5 mins in 2 cups of boiling water. Cool and chop coarsely (or use whole). Retain the stock.
  3. In a large serving plate, combine ground ingredients together with shallots, bunga kantan, lemon grass and limau purut leaves. Mix well. Add cooked prawns and the stock.
  4. Lastly add in the cooled rice vermicelli and bean sprouts. Toss and mix well.
  5. Sprinkle on the toasted peanuts. Serve cold.

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Last Modified: 11/27/11.