1. Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots. 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. 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. 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. Steam the vegetables each separately until just done, placing the coconut mix with the carrots. 6. Combine all the vegetables a bowl and stir through the coconut mix well. 7. This dish can be served either hot or at room temperature. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
