Perfect Dish for Hari Raya Aidilfitri: Chef Wan’s Kerabu with Recipe and Video (Prawn Mango Noodle Salad)

Perfect Dish for Hari Raya Aidilfitri: Chef Wan’s Kerabu with Recipe and Video (Prawn Mango Noodle Salad)
Selamat Hari Raya to my fellow Muslim friends in Malaysia and all around the world. In Malaysia, almost everyone is celebrating as it will be a long weekend holiday. Growing up and staying in a multi-culture country like Malaysia is a blessing as everyone respect each other regardless of race and religion. To make things better, I posted a recipe from Malaysia’s top chef, Datuk Chef Wan.

A few weeks ago, I was invited for an interview and dinner session with Asian Food Channel’s resident celebrity chef, Datuk Chef Wan. At his home, we had a great chat as well as the lovely dinner prepared by him for me and other media representatives.

I noticed that he made kerabu (prawn mango noodle salad) for us it looks simple. Of course, simple to him might not be easy for us since we are not a professional cook like him. He was basically mixing the ingredients together and mixed it with the sauces and that’s it.
Please check out the video below to see how Datuk Chef Wan make his kerabu dish:

Since it is so simple, personally I recommend it as the perfect dish for Hari Raya Aidilfitri. So then I prepared the recipe as below from http://uktv.co.uk/food/recipe/aid/599679. Please do enjoy the recipe and have an enjoyable Hari Raya Aidilfitri!
Ingredients
• 500 g freshwater prawns
• 200 g glass noodles
• 2 mango, 1 ripe, 1 unripe, peeled and finely sliced
• 2 thai lime leaves, finely sliced
• 15 g chopped coriander leaves
• 2 tbsp chopped mint leaves
• 55 g crisp fried shallots
• 60 ml fish sauce, see Cook’s note below
• 1 lime, juice only
• 1 pinches sugar
• salad greens, to serve
• 85 g peanuts, roasted and ground, to garnish
For the paste
• 6 red chillies
• 225 g dried shrimps, soaked in hot water and drained
• 2 tbsp shrimp paste, toasted
• 3 cloves garlic, peeled
• 3 tbsp grated palm sugar
• 2 tomatoes, chopped
Method
1. For the finely pounded paste: put all the ingredients into a mortar and grind with the pestle until they form a fine paste. Alternatively, process all the ingredients in a food processor until finely ground.

2. Peel the prawns and blanch briefly in a saucepan of boiling water until they just change colour. Refresh under cold water and drain well.

3. Pour boiling water over the glass noodles and soak until softened and translucent. Run under cold water for 3 minutes to remove any excess starch. Drain well.

4. In a large bowl, combine the prawns, noodles, finely pounded paste, mango, herbs, fried shallots, nam pla and lime juice and mix well. Season to taste with salt and a pinch of sugar. Add more lime juice to taste.

5. To serve, line a serving dish with salad greens, put the prawn and mango mixture on top and garnish with ground peanuts.

Thank you again Datuk Chef Wan for the amazing hospitality and the kerabu!!

Wilson Ng