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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. | RotiNRice.com

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.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: Malaysian
Servings: 4
Calories: 153kcal
Author: Linda Ooi

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.
    Kerabu Tang Hoon (Spicy Glass Vermicelli Salad)-9
  • 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.
    Kerabu Tang Hoon (Spicy Glass Vermicelli Salad)-10
  • 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.
    Kerabu Tang Hoon (Spicy Glass Vermicelli Salad)-11
  • 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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