Ferntop Salad with Roasted Coconut Recipe |
Ingredients: Serves 4 |
500g ferntops ½ shredded coconut (use white part of flesh only), roasted, pounded 5 shallots, thinly sliced 150g bean sprouts, tailed, blanched, drained Ground spices: 2 tablespoons dried shrimps, roasted ½ tablespoon thinly sliced lemon grass 5 red chilies 1 lime, extract the pulp ½ teaspoon chopped ginger salt and brown sugar |
Method: Boil ferntops with a lot of water, then drain. Mix shredded coconut, ground spices and thinly sliced shallots. Add the ferntops and bean sprouts. Mix well and serve. |
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