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Kerabu Taugeh – Malaysian Bean Sprout Salad
Kerabu is the Malaysian word for salads bound with toasted, pounded coconut and sambal. For kerabu taugeh, you blanch soybean sprouts briefly so they stay crisp and mix them with kerisik, dried shrimp, shallots and lemongrass. Lime juice keeps everything fresh. The salad goes with grilled fish, nasi kerabu or a curry that needs something crunchy on the side.
Kerabu Taugeh – Malaysian Bean Sprout Salad
Laura Chen
4
20 Minuten
10 Minuten
135
Malaysian
Salad
Kerabu Taugeh is a Malaysian salad of briefly blanched soybean sprouts with toasted coconut (kerisik), dried shrimp and sambal belacan. Lemongrass and shallots keep it fresh, and lime makes it tart. Unlike a Thai salad with fish sauce, kerabu gets its body from the finely pounded coconut.
Ingredients
- 300 g soybean sprouts
- 50 g shredded coconut
- 2 tbsp dried shrimp, soaked in warm water for 10 minutes
- 1/2 tsp belacan (Malaysian shrimp paste)
- 2 red chilies
- 3 shallots, thinly sliced
- 1 stalk lemongrass, pale part only, in fine rings
- 3 tbsp lime juice
- 1 tsp sugar
- 1/2 tsp salt
- 1 handful mint or daun kesum (Vietnamese mint), torn
Instructions
- Toast the shredded coconut in a dry pan over medium heat for 5 minutes, stirring, until evenly golden brown. Let it cool.
- Wrap the belacan in aluminum foil and toast it for 2 minutes in the same pan, until fragrant.
- Pound the coconut in a mortar until it turns moist and oily. Take it out, then roughly pound the shrimp, chilies and belacan.
- Blanch the sprouts in boiling water for 30 seconds, shock them in ice water and drain well.
- Stir the lime juice, sugar and salt until the sugar dissolves.
- Mix the sprouts, shallots, lemongrass, shrimp and chili mixture and coconut in a bowl. Pour the dressing over, fold in the mint and serve right away.
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