Kerabu (chicken feet kerabu and kerabu mangga) we called our salads (watermelon salad). Kerabu by far no need to cook but there's the little frying or heating up the ingredients (Thai papaya salad) for a simplest or a slightly fancy type (Thai mee hoon kerabu). For this kerabu, I bought the kerisik, easily available now to save time instead of pan frying and pounding the coconut. Then the making is basically blanching the sprouts and tossing with rest of the ingredients for the refreshing crunchy, spicy, tangy and aromatic tastes.
2 cups taugeh/bean sprouts - blanch, just around 1 or 2 minutes to soften.
1 tbsp kerisik/pan fried and pounded fresh grated coconut
5 shallots - sliced thinly
2 red chillies - sliced thinly
Lime juice - as needed
Sugar and salt for taste
2 sprigs spring onion - sliced thinly/shredded
2 sprigs coriander leaves - sliced thinly/shredded
Add all ingredients in a bowl.
Toss and serve immediately
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