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malaysian kerabu (coconut and chili salad)

5.0

(1)

www.internationalcuisine.com
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Prep Time: 15 minutes

Cook Time: 1 minutes

Total: 16 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.

Step 2

Grate the gingerroot into the bowl, discard the fibrous bits and mix well.

Step 3

put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion

Step 4

Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.

Step 5

Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.

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