Coconut and Chili Kerabu Salad
September 07th, 2012 8 Comments

Coconut and Chili Kerabu Salad

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Coconut and Chili Kerabu Salad


Coconut and Chili Kerabu Salad Recipe

Serves 4


1⁄2 red onion, thinly sliced
2 tablespoons shredded coconut
1 red bell pepper, seeded and thinly sliced
2 1⁄4 cups bean sprouts
1⁄2 red chili, seeded and finely chopped
1 small handful mint leaves, roughly chopped


4 tablespoons fish sauce
juice of 2 limes
2 teaspoons sugar
1-inch piece gingerroot, peeled


1. To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the gingerroot into the bowl, discarding the fibrous bits, and mix well.

2. Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.

3. Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously, 
30 to 40 seconds until the coconut turns a lovely golden brown. Tip it onto a plate and 
set aside.

4. To assemble the salad, add the red pepper, bean sprouts, red chili and mint to the 
onion mixture and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the roasted coconut over the top and serve immediately.

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8 comments... read them below or add one

  1. NYMY says:

    I love kerabu especially the ones with dried shrimp or fried anchovies.

  2. Traci says:

    Wow, this salad looks so good, heading off to YouTube now.

  3. Maria José Martinez Mayo via Facebook says:

    ahh Pulau Pinang.. such a beautiful food paradise!!

  4. Winnie Ling via Facebook says:

    Is ginger root the same as galangal?

  5. LOVE kerabu salad and the twist of using coconut in this recipe! Thanks for sharing :)

  6. JO says:

    Your Coconut and Chili Kerabu Salads was on this 31 Days of Unique and Exciting Salads. I love this salads, it is so good!

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