315 g/10 oz
90 g/3 oz
185 g/6 oz
280 g/9 oz
4
1/4 tsp
1 tsp
Pounded:
10
1/2
For Garnish: 1
1 stalk
1
meehoon
grated white coconut
prawns
onions, thinly sliced; sprinkled over with lime
juice
limes/limau kesturi
sugar
salt
red chilies, seeded
belacan, toasted
red chilies, finely sliced
ketumbar/ coriander, chopped
lime/limau kesturi
Directions:
Soak meehoon for 5 minutes. Put
into boiling water. When cooked, remove and
drain.
Fry grated coconut till slightly
brown. pound till fine.
boil, shell and devein prawns.
Halve lengthwise. Reserve stock.
Put meehoon, coconut, prawns,
onion, pounded ingredients, sugar and salt into
a large mixing bowl. Mix well. Add reserved
prawn stock. Squeeze lime juice over. Check for
taste.
Arrange on serving plate. Garnish
with chili, coriander and lime. Serve.