Kerabu Bee Hoon

Ingredients:
500g Bee Hoon (Vermicelli)
25-30 prawns (shelled, deveined ~ boiled in hot water)
4 shallots ~ thinly sliced
3 stalks of lemongrass – White part only ~ thinly sliced
5 kaffir lime leaves ~ finely sliced
250g grated coconut

Paste:
1 tsp of toasted shrimp paste (Belacan)
A handful of dried prawns ~ soaked in hot water for 10 minutes
10 fresh red chilies ~ be seeded
7 tbsp lime juice
1 tbsp fish sauce
2 tbsp sugar

Directions:

1. Boil the Bee Hoon in hot water, drain & set aside.
2. Toast the grated coconut in a wok until they turn golden brown in color.
3. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled prawns, Bee Hoon & the blended chili paste.  Toss & mix all the ingredients well.  Serve cold.