How to Make South East Asian Coconut and Crisp Vegetable Salad Asian Cooking Recipe Cuisine

South East Asia Coconut and Crisp Vegetable Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 cup water

1/2 cup desiccated shredded coconut 

1 tsp shrimp paste

1 tsp chili powder or to taste

1 clove garlic, finely chopped

1/2 tsp brown sugar

2 tbsp fresh lime juice

2 cups watercress

1 carrot, peeled and julienned

8 small red radishes, trimmed and julienned

1/2 English cucumber, peeled, seeded and thinly sliced

1 cup bean sprouts

4 shallots, sliced

2 fresh kaffir lime leaves, finely shredded or 1/2 tsp grated lime zest


Directions:

In a small saucepan over medium heat, combine water, coconut, shrimp paste, chili powder, garlic and sugar. Stir until mixture boils and cook for 3 minutes. Remove from heat and allow to cool completely. Stir in lime juice. Chill coconut mixture until ready to serve.


In a large bowl, combine watercress, carrot, radishes, cucumber, bean sprouts, shallots, and lime leaves. Toss until well combined. Add coconut mixture and toss again. Serve immediately. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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