300g prawn
¼ cup shallots, chopped finely
1 cup cucumber, chopped into small cubes
½ coconut, grated
1 cup lime juice from calamansi limes
Lemon juice from 1 lemon
Sambal Belachan to taste
Method:
Boil bee hoon in water for a few minutes until cooked. Drain and set aside.
Shell and devein the prawns, then boil in water until cooked. Set aside.
Toast the grated coconut in a wok and toss it until it turns golden brown.
Combine all the ingredients together and toss together with the lime juice, lemon juice and sambal belachan. Serve cold.
