You can never have too much of a good thing, and cellophane noodles (in what ever dish) is something my children can never have enough of! I consider this a blessing in disguise, because I know how difficult it is to get children to eat their vegetables. And if they like their vegetables in the form of this kerabu, then so be it; not matter how tedious it is to prepare!
In my previous entry, I made a Thai-style Cellophane Noodle Kerabu. This time, however, I had decided to give it a Chinese theme. I was happy to see that my children enjoyed this version (I think it must have been the huge RM21/kilo prawns lying temptingly on their bed of Kerabu!)
1/2 kilo prawns, shelled, de-veined and poached
1/2 head small (-ish) Chinese cabbage, shredded
1 carrot, julienned
3 red chilies , julienned
10 red/green birds eye chilies, sliced
4 spring onions, sliced
100g dry cellophane noodles
3 tbs oyster sauce
1 tsp sesame oil
1 tsp sugar
1 tbs toasted sesame seeds
Juice of 1 lime
First prepare the cellophane noodles. Soak in water for about half an hour (or as long as you can!) Then blanch in boiling water until cooked. Strain in a colander and wash slightly under cold running water. Leave aside to cool.
Now, prepare the dressing. Put the oyster sauce, sesame oil, sugar and lime juice in a bowl and mix until well-combined. Take 1 tbs of this dressing and mix with the poached prawns.
In a salad bowl, put in all the vegetables and the dressing and toss well. Take the prawns and incorporate into the salad. Leave aside a few of the prawns as garnish (or to lure your children into eating the kerabu!) Serve immediately!
* Note that the ingredients given above are to my taste and liking and are just a guide for you to cater to your own taste buds! Happy Kerabu!