This is a print preview of "Thai Mee Hoon Kerabu (Salad)" recipe.

Thai Mee Hoon Kerabu (Salad) Recipe
by Navaneetham Krishnan

Thai Mee Hoon Kerabu (Salad)

a perfect sumptuous dish with chillies, limau purut/kaffir lime leaves, lemongrass and the ever common Malaysian and Thai ingredients.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Thailand Thai
Cook time: Servings: 5 person

Goes Well With: its a complete meal

Ingredients

  • 3 slabs (150g) mee hoon
  • 10 pieces of snow green peas - sliced thinly
  • 1 cup of bean sprouts - break the tail off
  • 5 shallots - sliced thinly
  • 1 small lime - extract juice
  • 5-6 chilly/birds eye chillies (can replaced with red chillies) - sliced
  • 1/2 cup crushed roasted peanuts
  • 4-5 limau purut/kaffir lime leaves - sliced thinly
  • 1 lemongrass - sliced thinly
  • 2 salted eggs - boiled and remove shells
  • Salt to taste

Directions

  1. Blanch mee hoon for a couple of minutes in hot water and immediately into cold water.
  2. Drain and keep aside.
  3. Do the same for peas and bean sprouts.
  4. Into a large mixing bowl, add all ingredients together.
  5. Toss and stir before serving with salted eggs.