Kerabu (Malaysian style salad)

1 serving

Peng S Looi / Chef & Culinary Consultant / Brooklyn and the Butcher / 📷 by Peng S Looi

Ingredients for Kerabu:

  • 1 tbsp. The Perfect Purée Sweet Ginger, thawed
  • 4 tbsp. sweet chili sauce
  • 1 tsp. fish sauce
  • 1 tsp. lime juice and zest
  • ½ tsp kerisik
  • 8 mint leaves
  • 4 asparagus
  • 2 baby red radish, thin sliced
  • 1 mango, thin julienne
  • 1 daikon, thin julienne
  • Shrimp, optional)

Method for Kerabu:

  1. Mix the first 4 ingredients in a non-reactive bowl to create a ginger chili vinaigrette and set aside.
  2. For the asparagus, roast them for 2 mins at 400 °F and remove to cool. When cool, use a peeler to thin slice.
  3. If adding shrimp, poach shrimp in saucepan with 2 cups water, 1 lime, salt, and pepper. When done, remove to chill.
  4. To plate up, put kerisik, sliced asparagus, red radish, daikon, and mango in a mixing bowl with the ginger chili vinaigrette. Mix for 10 seconds and place on plate. Top with fresh mint leaves and serve immediately..

Ingredients for Kerisik:

  • 1 tsp. unsweetened coconut flakes

Method for Kerisik:

  1. Place unsweetened coconut flakes into a sauté pan on medium heat. Toss constantly until brown and remove to cool.