Urap

Urap

Cooked vegetables with coconut

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 teaspoon dried shrimp paste
65g coconut, freshly grated
or 90g desiccated coconut, soaked in 2 tablespoons hot water
1 small onion, finely chopped
1/2 teaspoon sambal ulek
or 1/2 teaspoon chilli powder
1 teaspoon salt
2 tablespoons lemon juice
250g green beans, sliced
4 carrots, cut into thin strips
230g fresh bean sprouts, trimmed
1/2 small cabbage, sliced
1 bamboo shoot, thinly sliced

Method

  1. Wrap the shrimp paste in foil and roast under a preheated griller for 5 minutes, turning once. Unwrap the shrimp paste and place in a bowl along with the coconut, onion, sambal ulek, salt and lemon juice, stirring well to combine.
  2. Put all of the vegetables in a steamer basket and pour the coconut mixture over the top, reserving some to use as a garnish. Steam the vegetables for 5–8 minutes, then turn out onto a serving dish and sprinkle with the reserved coconut mixture. Use as an accompaniment or as a salad in its own right.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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