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Malaysian Recipe : Kerabu Meehoon

This is a one-dish meal.

Serves 4 to 6


  • ½ packet meehoon, soaked in boiling water until soft and drained
  • 2 cups bean sprouts, blanched
  • 3 stalks chives, cut into 2 cm lengths
  • 10 fresh red chilies
  • 1 piece shrimp paste (2cm x 2xm) pound together
  • ½ grated coconut
  • ½ cup sliced shallots
  • 2 hard boiled eggs
  • 100g medium size prawns, shelled
  • 6 limes or vinegar to taste
  • Salt to taste


  1. Lightly brown coconut in a frying pan over low fire and pound until fine.
  2. Place prawns in saucepan, cover with water and bring to boil.
  3. When cooked, pour prawns and stock into a mixing bowl and allow to cool.
  4. Then add in ¾ of all the prepared ingredients except the meehoon. Adjust seasoning. Mix in the meehoon and all the remaining ingredients.
  5. Garnish with sliced hard boiled egg.

Kerabu Meehoon should taste spicy and sour. If it is too dry, add more prawn stock.

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Last Modified: 11/27/11.