BLACK PEPPER KERABU MEEHOON
PREP TIME 30 MINS COOKING TIME 10 MINS SERVES 8
INGREDIENTS
DRESSING
60ml calamansi lime juice
3 tbsp Thai fish sauce
3 tbsp finely chopped palm sugar
¾ tsp salt
2 cloves garlic, finely chopped
¾ tsp freshly ground black pepper
NOODLES
150g meehoon
150g prawns, poached and halved lengthwise
2 pcs firm tofu, fried till lightly coloured and
cut into 1cm cubes
1 purple onion, cut into thin semicircles
1 small bunga kantan, finely sliced
1½ cups raw bean sprouts
½ cup finely shredded carrots
½ cup mint leaves
GARNISH
3–4 tbsp crisp fried shallots
3–4 tbsp roasted peanuts, roughly chopped
(optional)
METHOD
1. Combine dressing ingredients in a small bowl and stir until sugar and
salt are completely dissolved. Set aside.
2. Soak meehoon in cold water for 5 minutes before blanching in boiling
water for 2–3 minutes or until noodles are tender. Take care not to
overcook or noodles will be soft and mushy. Drain noodles in a colander.
3. Place hot, blanched noodles in a large mixing bowl. Add dressing,
blanched prawns and cubed tofu. Toss gently until dressing is well
combined. Allow noodle mixture to cool slightly before adding onions,
bunga kantan, bean sprouts and carrots. Mix to combine. Taste and
adjust seasonings if necessary. Finally, add mint leaves
4. Transfer to a large serving platter and garnish with fried shallots and
roasted peanuts.
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