Urap

1. 1

   Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.

2. 2

   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.

3. 3

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

4. 4

   Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.

5. 5

   Steam the vegetables each separately until just done, placing the coconut mix with the carrots.

6. 6

   Combine all the vegetables a bowl and stir through the coconut mix well.

7. 7

   This dish can be served either hot or at room temperature.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.