Preparing my late grandmother’s recipe for Kerabu Bee Hoon with its aroma filling the kitchen certainly brought back a lot of wonderful memories for me.
Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.