serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • Adam & Poh's Malaysia in Australia • cooking • 26m
G
episode • Adam & Poh's Malaysia in Australia • cooking • 26m
G
Ingredients
- ½ cup grated fresh or desiccated coconut
- ¼ cup dried shrimp, soaked and drained
- 3 red Asian shallots, peeled and finely sliced
- 2 cups micro herbs such as red shiso, wasabi leaf, Thai basil, purple basil, lemon balm, coriander, dill, red mustard, red shard
- 3 cups cooked Jasmine rice, at room temperature
- 1 tsp salt
- ½ tsp caster sugar
- ¼ tsp ground white pepper
Instructions
- Toast the coconut in a dry frying pan until golden brown. Transfer to a small food processor or blender and blitz into a coarse powder.
- Place the drained soaked shrimp in a dry frying pan and shake over medium heat until dry and fragrant. Transfer to a blender and blitz into a coarse powder.
- Arrange the coconut, shrimp, shallots and herbs in a wide shallow bowl. Add the rice, salt, sugar and pepper and mix well to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
