kerabu su hun
When the sun is shining and the sky is blue, you want to spend all your time outside - reading, picking flowers, playing catch with your gorgeous daughter and just let the sun and the wind make love to your skin!It also means the time of eating light meals with cleaner flavours, myriad of colours and textures. I always make simple, colourful and crunchy meals for spring and summer and nothing welcomes spring like a good Kerabu.
Kerabu is a Malaysian salad which is lighter than gado-gado which has a richer and creamier sauce. Unlike Urap another type of Salad or pecal where the leaves and vegetables are mostly blanched in hot water - the vegetables in Kerabu are usually raw and crunchy. My favourite Kerabus are Kerabu Mangga which of course uses mangoes, Kerabu Nanas which uses pineapple, Kerabu Kacang Panjang - using snake or long beans and Kerabu Betik- the green papaya salad similar to Thai's Som Tam.We also make Kerabu sotong or seafood - using blanched squids (or cuttlefish) and seafood - a seafood combo. Some uses fresh seafood and let them marinate in the lemon sauce to cook them for a few hours in the fridge. But fresh seafood is almost impossible to find where I live - so I use ready cooked prawns or blanched frozen tiger prawns.Kerabu Su Hun (su hun is the Malay word for cellophane noodles) combines some of my favourite ingredients:1 - cellophane noodles, which you can get very easily in your oriental supermarket/store2 - prawns - I used cocktail prawns.3 - long or snake beans. It is loaded with sharp, citrusy, sweet, nutty, sour and salty flavour. The texture is crunchy from the prawns, fresh long beans, the cashew nuts (or peanuts) and the gelatinous noodles. And the sparkling glass noodles just added drama to the vibrant salad. This easily makes a tasty appetiser or can be made into a main course with bigger portion.
Kerabu Su Hun
1 packet of Cellophane Noodles
20 cocktail or ready cooked prawns
1 tomato - diced
100g fresh long or snake beans - slice thinly
3 kaffir lime leaves - slice very thinly
1 stalk of lemon grass - bruised and shredded
1 red chili - slice thinly
1 lime or half a lemon - squeezed
1 shallot or red onion - sliced thinly
1 Tablespoon of roasted dried shrimps - whizzed in food processor or coffee grinder
half a cup of cashew nut or peanut - roasted
Thai Fish sauce (nam prik)
Coriander leaves and stalks - sliced
1. Soak the noodles in hot water for about 10 minutes and then rinse in cold water.
2. Cube the tomatoes, slice all the herbs and vegetables and mix them in a salad bowl.
3. Mix the juice of a lime, fish sauce, sugar and salt and combine in the salad bowl with the herbs and veggies.
4. Toss the cellophane noodle and the prawns in. Mix in the dried shrimps.
5. Leave in the fridge until ready to serve. Add peanuts or cashew nuts just before serving and toss another time.
PS: It is very important for the dried shrimps to be dry not wet - roast it in a dry pan for a while and then whizzed until very fine -- that will give an authentic taste to the dish. But if you do not like taste, it can be omitted - since there is already the flavour from the fish sauce.