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.
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, the zest is less bitter so the salad can take more alongside the juice. Taste for seasoning, then dress with the coconut oil.
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