Ingredients:

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:

1. Soak meehoon for 5 minutes. Put into boiling water. When cooked, remove and drain.

2. Fry grated coconut till slightly brown. pound till fine.

3. boil, shell and devein prawns. Halve lengthwise. Reserve stock.

4. 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.

5. Arrange on serving plate. Garnish with chili, coriander and lime. Serve.