Banana Flower and Cockle Salad

Name: Banana Flower and Cockle Salad (Kerabu Jantung Bersama Kerang)
Cuisine: Malaysian
Ingredients: Pounded roasted grated or desiccated coconut (kerisik) 4 tsp; Coconut milk 125 ml (8 fl oz / ½ cup), extracted from 2 coconuts and 125 ml (4 fl oz / ½ cup) water; Limes 3, juice extracted; Red chillies 4, seeded, finely sliced; Banana flower 300 g (10½ oz), boiled and sliced; Dried prawn (shrimp) paste (belacan) 1 tsp; Cockle meat 600 g (1 lb 5 oz); Dried shrimps 100 g (3½ oz), soaked, drained and finely pounded; Shallots 10, peeled and finely sliced

Kerabu Jantung Bersama Kerang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Banana flower 300 g (10½ oz), boiled and sliced
Dried prawn (shrimp) paste (belacan)

Asia
Malaysia
Pescatarian
Gluten-free
South East Asia

Method

Put all the ingredients in a bowl. Stir well to combine. Serve immediately.