250 g bee hoon -soaked in water till soft
100 g bean sprouts
2 pieces tau kua – sliced in cubes and deep fry till golden – drained and set aside
12 medium prawns – shelled and deveined (leaving tail intact)
11/2 cup grated white coconut – dry fry till brown (kerisik)
11/2 tbsp dried shrimp – soaked till soft and coarsely pound
Juice of 3 calamansi
Pinch of salt to taste
1 tbsp gula melaka
1 inch toasted belacan
3 tbsp red chilli paste
A handful of mint leaves – roughly sliced
2 tbsp roughly pound peanuts (optional)
Fried shallot (optional)
Calamansi – halves
1 red chilli – sliced
Finely Sliced Ingredients
7 kaffir leaves
3 stalks lemongrass
2 inch galangal – minced
8 – 10 shallots
3 cloves garlic – minced
2 stalks bunga kantan
1 small piece turmeric leaf
1) Place finely sliced ingredients in a large mixing bowl.
2) Bring a pot of water to boil, blanched bean sprouts for 1 minute, drain and set aside. Using the same pot, cook bee hoon for 1-2 minutes, drain under cold water and set aside.
3) Heat oil in a wok and saute dried shrimps till fragrant, add chilli paste and fry for a minute. Add prawns and stir fry till cooked.
4) Add bee hoon, bean sprouts and sambal prawns, coconut, calamansi juice, gula melaka, salt to taste and belacan to the large mixing bowl. Stir and mix evenly to well combine together.
5) Transfer to serving plate and garnish with fried tofu, mint leaves, red chilli, peanuts and calamansi.