Kerisik (Sauteed Coconut) Ingredients: Quantity
Desiccated coconut: 1 cup
Dried prawns, grounded: 1/2 cup
Belacan grounded: 1 teaspoon
 
Kerabu (Salad) Ingredients: Quantity
Lemongrass, top tender stem, sliced: 1 tablespoon
Torch ginger, sliced: 1 tablespoon
Kaffir lime leaves, thinly sliced: 4 leaves
Mint leaves: 1 cup
Laksa leaves: 1 cup
Thai basil leaves: 1 cup
 
Main Ingredients: Quantity
Suhun (Vermicelli): 100g
Fresh prawns, cooked: 100g
Cherry tomatoes, halved: 1/2 cup
Sambal Tumis Udang Kering (Sauteed Chilli with Dried Shrimps): 2-3 tablespoons
Calamansi juice: 5-7 tablespoons
Cabbage/Long beans/Beansprouts: Optional
 
Garnish
Green chilies, Fried Shallots, Spring onions
 
Methods: 
 
1. Dry cook all kerisik (sauteed coconut) ingredients in a pan, low heat until fragrant and color is golden brown.
 
2. Combine all salad ingredients and mix with 2 tbsp of the kerisik (sauteed coconut). (Keep the rest of kerisik in air-tight container for future use)
 
3. Combine all main ingredients together. Next, toss and combine this with the salad-kerisik ingredients.
 
4. Garnish as desired. Serve at room temperature or chilled.