Nyonya Recipe – Kerabu Paku
Tuesday, April 13th, 2010Ingredients
30 grams cooked shredded jelly fish, 300 grams cooked small prawns, 600 grams paku vegetables
Ingredients to be pounded
8 red chilies, 3 chili padi, 30 grams toasted belachan, 1 tbsp dried prawns
Other spices
50 grams sliced shallots, 3 red chili (shredded), 5 cloves garlic (sliced), 3 pcs shredded lime leaves, 1 tbsp minced ginger bud, 2 tbsp shredded coconut (pan-fry to golden brown then pounded coarsely)
Dressing
180 ml thick coconut milk, 6 tbsp lime juice, 1 tbsp sugar, 1 tsp salt
Method
- Bring a pot of water to boil then blanch the paku vegetable for 3 minutes. Drain well and set aside.
- Mix well all spices and dressing in a big bowl then add the pounded ingredients, cooked prawns, jelly fish and vegetables and serve.
