Name: Fiddlehead Fern Salad with Cockles (Kerabu Pucuk Paku Bersama Kerang)
Cuisine: Malaysian
Ingredients: Bottled sambal belacan 3 Tbsp; Grated Palm sugar (gula melaka) 2 Tbsp; Cockles 500 g (1 lb 1½ oz), soaked in boiling water for 1 minute, flesh removed and set aside; Fiddlehead ferns 300 g (10½ oz), blanched lightly in boiling water, drained and plunged in cold water; Shallots 10, peeled and thinly sliced; Kalamansi limes 3, juice extracted; Salt to taste; Pounded roasted grated or desiccated coconut (kerisik) 6 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Fiddlehead Fern Salad with Cockles

Kerabu Pucuk Paku Bersama Kerang

Ingredients

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