Sides and Salads Recipes - Mixed Salad with Coconut Recipe

Ingredients

• 2-3 spring onions (scallions), trimmed, cut into 2.5cm/1 in pieces and halved lengthways

• a handful of young, tender mangetouts (snow peas), halved diagonally

• a handful of green beans, halved lengthways

• a handful of fresh chives, chopped into 2.5cm/1 in pieces

• a handful of fresh mint leaves, finely chopped

• 2-3 fresh red chilies, seeded and sliced finely lengthways

• juice of 2 limes

• 10ml/2 tsp sugar

• salt and ground black pepper

Serves 4

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Method:

1. Dry-roast the coconut in a heavy pan until it is lightly browned and emits a nutty aroma.

2. Using a mortar and pestle or a food processor, grind the roasted coconut to a coarse powder. Tip the powder into a bowl and set aside.

3. Drain the soaked dried prawns, add them to the mortar or food processor and grind them coarsely too.

4. Put the vegetables, herbs and chilies into a bowl. Mix the lime juice with the sugar and pour it over the salad. Season with salt and pepper.

5. Add the ground coconut and dried prawns to the salad, and toss well until thoroughly mixed.

6. To serve, divide the salad among four individual salad plates, mounding it up in the centre.

Note: Tender young vegetables, dry roasted coconut and dried prawns make a salad that is a feast of flavors and textures. In towns close to the Thai-Malaysian border, where influences from both cuisines are at work, this salad is known as kerabu, and often served with some of the spicier dishes of the region.