Peanut-coconut garnish

Peanut-coconut garnish

Serundeng kacang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 1/2 cups grated coconut
or 1 1/2 cups steamed desiccated coconut
2 teaspoons palm sugar or brown sugar
1 tablespoon lime juice
1 salam, kaffir lime or curry leaf
150g fried peanuts

Paste spices

Quantity Ingredient
1cm slice fresh ginger, smashed and chopped
2 garlic cloves, smashed and chopped
5 shallots
or 1 brown onion, finely chopped
1 teaspoon freshly ground cumin

Method

  1. Do not grind the grated coconut. Mash the spice paste ingredients to a paste. Mix the coconut, sugar, lime juice, salam leaf and spice paste together. Roast this mixture in a dry pan, stirring all the time until all the moisture has quite gone and the coconut mixture is golden brown. Allow to cool, mix in the peanuts, remove the salam leaf and serve.
  2. You can also make Serundeng with small prawns or tiny shrimps. Peel and devein the prawns, leaving their tails intact. Marinate them in lime juice. Dry them and deep-fry in hot oil until they are brown and crisp (with tiny shrimps you need not even shell them). Take out and drain and then proceed as above, adding the prawns.
  3. Serundeng will keep well in a cupboard in a screw-top jar.
Tags:
SBS
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