Kerabu Bihoon (Rice Vermicelli Salad)

Ingredients: 

400g rice vermicelli (soaked in water until softened)
10 shallots, finely sliced
1/2 cup lemon juice (approx)
2 tbsp sugar
150g dried shrimps (washed and chopped)
200g prawns (shelled and deveined)
2 tbsp finely chopped torch ginger flower (bunga kantan)
3 tbsp dessicated coconut, light toasted and pound
3 tbsp fried shallots
1 small cucumber, julienned
1 small carrot, julienned
some mint leaves, shredded
some coriander leaves, chopped


Dressing:
100ml lemon juice
1/2 tbsp sugar (or to taste)
1/2 tbsp salt
6 tbsp fish sauce (or to taste)
6 tbsp sambal belacan
3 tbsp fried shallot oil

• Blanch vermicelli  in a pot of boiling water.  Drain and rinse under cold running water,  then drain well.  Set aside.
• Marinade finely sliced shallots in lemon juice and sugar.  Set aside.
• With 1 tbsp of oil, stir-fry dried shrimps until fragrant and pound.  Set aside.
• Fry or boil prawns until cooked.
• In a large mixing bowl, combine all the ingredients together and toss well to mix. 
• Serve immediately.