Urap Sayur Balinese Salad
A fresh and delicious salad from Bali, perfect as a side to grilled fish, meat or summer dishes.
Yield4 servings
Ingredients
Directions
- 1
Prepare a bowl of icy water. Then, in gently boiling water, blanch the beans for 1 minute and put in the cold water to stop cooking.
- 2
Do the same for the mung beans and spinach but for 20 seconds.
- 3
In a wok or frying pan, heat the coconut oil and gently fry the shallots, chilli, and garlic until fragrant but not browned. Set aside.
- 4
Mix all the ingredients together, add some lime juice, salt, and pepper before tasting and seasoning if required.
- 5
If you want more of a crunch, fry some grated or desiccated coconut, tamarind paste, coconut sugar, and sliced kaffir lime leaves in some coconut oil as a crunchy topping.
