This article was written for Annabel & Grace, which is now part of Rest Less.
Coconut Kerabu Salad
INGREDIENTS Serves 4
500g butternut squash, peeled and cubed
3 tbsp groundnut oil
200g green beans cut in half diagonally
100g desiccated coconut
4 shallots, roughly chopped
5 red chillies, deseeded and roughly chopped
Half tsp ground turmeric
1.5 tsp ground coriander
Half tsp salt
Tsp caster sugar
1.5 tbsp shrimp paste
HOW TO PREPARE
Preheat oven to 200 degrees, gas mark 6. Toss the squash with 1 tbsp oil, season and roast in a foil lined tray for 25 mins or until tender.
Meanwhile, blanch the beans for 10-15 seconds, drain and run under cold water until cool, then dry on kitchen paper.
Finely ground all the spice paste ingredients with pestle and mortar (or in a food processor).
Heat a frying pan or wok over medium heat. Add the desiccated coconut and dry toast until golden brown, tossing regularly. Transfer to a bowl and set aside. Using same pan, heat another tbsp of oil and fry the beansprouts for 2 minutes. Place in a large serving bowl with the beans and squash.
In the same pan, heat the last tbsp oil and the spice paste and cook over a medium – low heat for 4 -5 mins. It will darken as it cooks, just keep stirring so it doesn’t stick to the pan. Turn off the heat, add the coconut and mix together.
Toss the spicy coconut with all the salad ingredients, coating everything well.