Malaysia's love for seafood is highlighted in the preparation of a quick and easy spicy glass noodle and prawn salad, known as kerabu. This dish is characterized by a fiery dressing made of red chillies, shallots, lime leaves, anchovies, lime juice, and sugar, providing a spicy and aromatic flavor. Traditional kerabu includes laksa leaves, but alternatives from British supermarkets are suggested. The recipe requires minimal cooking, making it suitable for warm weather and quick assembly, with the use of canned ingredients to simplify the process.
Kerabu is an umbrella term in Malay denoting a vibrant salad of vegetables and herbs, dressed with a fiery sambal, shrimp paste and lime to bring everything together.
This is my very easy version, perfect for hot days, because it doesn't involve any cooking. I've substituted tinned anchovies for the shrimp paste to avoid having to toast the paste.
A traditional kerabu salad will always include laksa leaves (AKA hot mint), but these are tricky to find in the UK, so I have used a mixture of herbs more commonly found in British supermarkets.
The dressing is spicy, sharp and smells wonderful from all the herbs, resembling the scent of cincalok, another Malaysian specialty of fermented krill mixed with shallots and chillies.
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