Wednesday, September 26, 2012

Kerabu Bihoon (Rice Vermicelli Salad)


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

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.


  1. Kerabu is like "salad". Ive never made kerabu before but looking at your beautiful kerabu bihun here, it must be delicious. So simple to make.

    1. Yes, a simple yet appetising dish. Great for warm days.

  2. Veronica, it's not even 5pm yet and I am hungry just looking at your kerabu bihoon. This is my kind of food, haven't had it for a while since embarking on low carb diet. Hmmm....shall I break the rules?

  3. Looks very delicious and something I can do easily. Will print this out and try for weekend lunch.

  4. It does looks very delicious! I don't cook beehoon at home because I always burnt the bottom and plenty of scraps at the bottom of the wok!

  5. Hi Veronica, i just found your blog, love your photos and recipes :) this kerabu looks so good, i cannot wait to make it very soon. Have been craving for chilled foods lately. This is oerfect :)

    1. Hi Esther thanks for dropping by. Your comment is much appreciated.

  6. Hi Veronica,
    Wow! Kerabu beehoon, looks so good. Especially with prawns and the ginger torch.
    I love the aroma of ginger torch very much..:)

    1. Thanks Mui Mui. This dish has become our family's favourite during warmer days. Easy to prepare and taste wonderful too.

  7. Thanks Veronica for your fantastic food blog, I am from Melbourne too. Just wondering where you get your torch ginger flower from?

    1. I got them from the asian grocery shops in the freezer.

  8. Thank you, will look for it.


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