Kerabu Bee Hoon Recipe

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.

Course Main Course
Cuisine Malaysian
Keyword Kerabu Bee Hoon
Servings 4 people
Calories 127 kcal


  • 1/2 pack Bee Hoon, vermicelli
  • 10-12 shrimps, shelled, deveined, and then boiled in hot water
  • 1 shallot, thinly sliced
  • 1 stalk lemongrass, white part only(thinly sliced)
  • 5 kaffir lime leaves, finely sliced
  • 1/2 cup grated coconut

Blend the following in a blender:

  • 1 teaspoon belacan, toasted(shrimp paste)
  • 1 handful dried prawns, soaked in hot water for 10 minutes
  • 6 red chilies
  • 5 teaspoons lime juice
  • 1 teaspoon fish sauce
  • sugar to taste


  1. 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.
Nutrition Facts
Kerabu Bee Hoon Recipe
Amount Per Serving (4 people)
Calories 127 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 289mg 12%
Potassium 335mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 6g 12%
Vitamin A 12.9%
Vitamin C 121.2%
Calcium 3.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.