Ferntop Salad with Roasted Coconut Recipe

Ferntop Salad with Roasted Coconut Recipe

500g ferntops

½ shredded coconut (use white part of flesh only), roasted, pounded

5 shallots, thinly sliced

150g bean sprouts, tailed, blanched, drained

Ground spices:

2 tablespoons dried shrimps, roasted

½ tablespoon thinly sliced lemon grass

5 red chilies

1 lime, extract the pulp

½ teaspoon chopped ginger

salt and brown sugar

Method:

Boil ferntops with a lot of water, then drain.  Mix shredded coconut, ground spices and thinly sliced shallots.  Add the ferntops and bean sprouts.  Mix well and serve.