Recipe for Kerabu Meehoon 
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Yield:
1
Ingredients:
Amount Ingredient
200 gm rice vermicelli (soak until soft then boil for 2 minutes)
100 gm bean sprouts (scalded) 3 hardboiled eggs
3 tbl kerisik (fry grated coconut without oil, then pound)
3 x piece tofu
6 sm limes
----------------- Sauce for mixing with kerabu: ----------------
6 x shallots (sliced)
1 x pip garlic (sliced)
50 gm dried prawns (soaked, washed and pounded finely)
4 x fresh red chillies (pounded)
4 x dried chillies (soaked and pounded)
200 gm medium size prawns
4 x daun limau purut
1 x sprg coriander leaves
2 tbl cooking oil
Instructions:
Instructions: Method
Drain vermicelli and run cold water through it to prevent sticking.

Fry tofu until light brown and cut into small cubes.

Halve small limes and remove seeds.

Heat oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies, a bit of salt and sugar to taste.

Add prawns and fry till cooked.

Slice daun limau purut finely. Cut coriander leaves into 1 inch strips.

In a big bowl, mix vermicelli, prawn sambal and kerisik to get an even colour. Also add lime juice (from three limes), bean sprouts, daun limau purut and sliced shallots.

Garnish with sliced hardboiled eggs, tofu, coriander leaves and three small limes.

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