Kerabu Tang Hoon (Spicy Glass Vermicelli Salad)
This delicious Kerabu Tang Hoon is a combination of a few well known Nyonya kerabus. It is delicious eaten as a side dish or a light meal.
Ingredients
- 2 small bundles glass vermicelli
- ¼ cup cloud ears fungus (bok nee) (5g)
- ¼ cup dried shrimp (hae bee) (30g)
- ¼ cup unsweetened dried grated coconut or ½ cup freshly grated coconut (20g)
- 3 large limes
- 2 red chilies (seeds removed and cut into pieces)
- 1 tsp sugar
- 2 cups bean sprouts (trimmed) (100g)
- Salt to taste
- ½ cup mint leaves (thinly sliced) (chiffonade)
- ½ cup daun kesum / chen hom / polygonum / Vietnamese mint), thinly sliced
Instructions
- Rinse and soak glass vermicelli, cloud ears fungus, and dried shrimp in separate bowls for about 15 minutes. Drain.
- In a small fry pan, toast unsweetened dried grated coconut or freshly grated coconut until fragrant and light brown in color. Remove and set aside.
- Bring a small saucepan of water to boil. Add cloud ears for about 30 seconds. Remove and plunge into cold water bath.
- Lower dried shrimps with a metal strainer into boiling water and allow it to cook for 2 minutes.
- Remove and drain. Drain cloud ears and peel away all the hard parts. Cut into thin strips.
- For the dressing, juice the limes to get about 7 to 8 tablespoons of lime juice. Place cooked dried shrimps and chilies in a mini chopper. Add 1 tsp sugar and a pinch of salt. Pour in lime juice. Blend until fine. Remove and set aside.
- Bring a medium sized pot of water to boil. Add glass vermicelli and allow it to cook for about 2 minutes. Remove and plunge into cold water bath. Drain and place into a large bowl.
- In the same pot, add bean sprouts for 30 seconds. Remove and plunge into cold water bath. Drain and place into bowl with glass vermicelli.
- Add cloud ear fungus, mint leaves, daun kesum, and dressing to the same large bowl. Give the ingredients a good toss until everything is well mixed.
- Transfer kerabu to a serving dish. Sprinkle with toasted coconut and serve immediately.
- Kerabu may also be covered and chilled in the fridge. When ready to serve, remove and sprinkle with toasted coconut.
Nutrition
Calories: 153kcal
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