Name: Lombok chopped salad
Yield: Serves 2-4
Cuisine: Indonesian
Ingredients: 1 red bird’s eye chilli, finely sliced (optional); zest and juice of a kaffir lime or lime; 2 Thai aubergines (eggplants), chopped to a small dice; 100 g (3½ oz) fine green beans, sliced into little rounds; 1 tablespoon virgin coconut oil, melted; pinch of sugar; ¼ teaspoon shrimp paste, toasted (optional); 1 large red chilli, seeded and sliced; 50 g (2 oz) small red Asian shallots, sliced

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

This has perfectly balanced oomph: the sweet crunch of raw vegetables matched with the citrus tang of kaffir lime, the brakishness of shrimp paste and a spark of chilli heat. An accompaniment rather than a meal in itself, this is a great side for grilled meat or fish.

Ingredients

2 Thai aubergines (eggplants), chopped to a small dice
100 g (3½ oz) fine green beans, sliced into little ro

Method

Combine the raw vegetables with the chillies, shrimp paste, a pinch of salt and the sugar. Cooks in Lombok will use their hands to massage everything together well, which helps the texture and flavour develop, but you may prefer a spoon (or glove) as the heat of the chilli seeds can burn.

If you have a kaffir lime, add all the juice and just a little of the zest. With a regular lime, th

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Lombok chopped salad

Ingredients

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