Urap (Steamed Vegetable Salad with Spiced Coconut)
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Ingredients
- 150 g beansprouts
- 200 g fine green beans, trimmed
- 200 g cabbage, roughly chopped
- 2 carrot, julienned
- 60 g desiccated coconut
- 3 shallots
- 2 garlic cloves
- 3 dried red chillies
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 171 kcal
- Protein
- 4.7 g
- Carbohydrate
- 13.6 g
- of which sugars
- 9.2 g
- Fat
- 9.7 g
- of which saturates
- 8.1 g
- Fibre
- 7.9 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blanch the green beans and cabbage in boiling water for 3 minutes, then add the carrots for a final minute, and blanch the beansprouts separately for 20 seconds. Drain all well.
- 2
Blend the shallots, garlic and dried red chillies to a paste.
- 3
Dry-fry the paste in a pan for 2-3 minutes until fragrant, then stir in the desiccated coconut and toast for a further 2 minutes until lightly golden.
- 4
Toss the blanched vegetables with the spiced coconut and lime juice.
- 5
Season with a little salt and serve at room temperature.
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