Malaysian Nyonya Kerabu Bee Hoon
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
7 oz rice vermicelli
12 – 14 medium or large prawns – shelled and deveined
6 kaffir lime leaves (one leaf = both segments) – center spine removed finely sliced
3 stalks lemongrass (use the bottom white part only) – bruised and finely sliced
12 shallots – thinly sliced
2 cloves garlic – minced
2 torch ginger flower – finely sliced
2/3 cup freshly grated coconut
1/4 cup dried shrimp
Pinch of salt, or to taste
Sambal belacan spice blend:
5 tbsp sambal belacan
1 tbsp light palm sugar or raw sugar
Juice of 8-10 calamansi limes
Garnishing:
A handful of mint leaves – finely sliced
Red chile peppers – sliced
Calamansi lime – halved
Roasted unsalted peanuts – coarsely ground (optional)
Fried shallots (optional)
Instructions:
Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine in a large mixing bowl.
In a frying pan or wok, toast the grated coconut until browned. Add to the mixing bowl.
Soak the dried shrimps for 10 minutes, and then drain. Grind the shrimp with a food processor or pound in a mortar & pestle until coarsely ground. Then add to the wok, and toast for two minutes until fragrant and lightly browned. Transfer to the mixing bowl.
Blanch rice vermicelli for 1-2 minutes or cook according to the package. Transfer to a strainer and drain. Then add to the mixing bowl.
In a small bowl, prepare the sambal belacan spice blend, mixing well to ensure the sugar dissolves. Set aside.
In the wok, add 1 tbsp of oil, and pan-fry the prawns until cooked (or you can boil them in salt water for a couple of minutes). Add to the mixing bowl.
Toss all the ingredients in the bowl well to combine. Add garnishings, then dish out and serve immediately.
Notes:
Another version is Tom Yam style Kerabu Mee Hoon. Simply replace the sambal belacan spice blend with instant tom yam paste, and omit the toasted coconut. You can also serve kerabu bee hoon cold, so no need to heat the leftovers.
From blog.seasonwithspice.com