Urap Malaysian Salad With Kaffir Lime Dressing Recipes

Steps:

• Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
• Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
• Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
• Toss with bean sprouts before drizzling over the dressing. Serve immediately.

Steps:

• Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
• Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
• Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
• Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
• Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
• Combine all the vegetables a bowl and stir through the coconut mix well.
• This dish can be served either hot or at room temperature.
• Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.