Paku with Seafood Salad (Kerabu Paku)

Ingredients

  • Paku (vegetable) - 600 grams

  • Cooked Prawns (small) - 300 grams

  • Jelly fish (cooked, shredded) - 30 grams

  • shallot (sliced) - 50 grams

  • Red chili (shredded) - 3

  • Garlic (sliced) - 5 cloves

  • Lime leave (daun limau perut) -3

  • Ginger flower (bunga kantan, minced) - 1 tablespoon

  • Coconut (finely shredded and fried to golden brown) - 2 tablespoons

  • Thick coconut milk - ½ cup

  • Lime juice - 6 tablespoons

  • Sugar - 1 tablespoon

  • Salt to taste

Ingredients to be blended or pounded coarsely

  • Red chili - 8

  • Chili padi - 4

  • Belachan (toasted) - 30 grams

  • Dried prawns - 1 tablespoon

Method

  • Blanch paku for a few minutes, remove and drain well then mix with cooked prawns and cooked jelly fish in a big mixing bowl.

  • Add all other ingredients and mix well with the vegetables and seafood.

  • Top the mixture with blended spice paste, mix well and serve.

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