Urap

Time

Prep 15 min · Cook 15 min · 30 min total

Difficulty

easy

1. 1

   Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots. Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.

2. 2

   Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.

3. 3

   Although you can place in a ramekin or wrap in baking paper. Steam the vegetables each separately until just done, placing the coconut mix with the carrots.

4. 4

   Combine all the vegetables a bowl and stir through the coconut mix well. This dish can be served either hot or at room temperature.

5. 5

   Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.