Kerabu Salad

🛒 Ingredients

• Cooked Shrimp 40 g · 36 kcal
• Bean Sprouts 50 g · 15 kcal
• Cucumber 50 g · 8 kcal
• Red Shallots 15 g · 6 kcal
• Torch Ginger Flower (Bunga Kantan) 5 g · 2 kcal
• Laksa Leaves (Daun Kesum) 3 g · 1 kcal
• Mint Leaves 2 g · 1 kcal
• Bird's Eye Chilies 3 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Toasted Grated Coconut (Kerisik) 15 g · 97 kcal
• Fish Sauce 10 g · 8 kcal

👨‍🍳 Instructions

1. Prepare the vegetables and herbs: finely slice the red shallots, torch ginger flower, laksa leaves, and mint leaves. Julienne the cucumber and blanch the bean sprouts briefly.
2. In a mixing bowl, combine the prepared shrimp, blanched bean sprouts, julienned cucumber, and all the finely sliced herbs and chilies.
3. For the dressing, combine fresh lime juice, fish sauce, and sugar in a small bowl, stirring until the sugar dissolves. Add minced bird's eye chilies to taste.
4. Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly. Finally, fold in the toasted grated coconut (kerisik).