Bridging Foods Green Bean and fresh Coconut Salad
Green Bean and fresh Coconut Salad – with crisp fried shallots, garlic and chilli Serves 4

250g fine green beans – cut into 3cm pieces
150g fresh coconut – finely grated
2 tbspn vegetable oil
4 shallots – finely chopped
1 medium-hot red chilli – seeded and chopped
100g bean sprouts
2 kaffir lime leaves – finely shredded
50g crisp fried shallots
x2 cloves garlic – finely chopped
For the dressing
4 tsp lime juice
1 tbsp vegetable oil
½ tsp shrimp paste (can be left out of the recipe)

Bring a pan of water to the boil. Add the green beans and cook for 2 minutes.
Drain and refresh under cold water. Dry well on kitchen paper.
Heat oil in a small frying pan, add the shallots, red chilli and garlic gently frying until shallots are translcent. Scoop onto a plate and set aside.
Place blanched beans in a bowl and add coconut, bean sprouts, lime leaves, shallots, fried garlic, chilli and crisp shallots. Mix together well.
For the dressing
Blend the lime juice, shrimp paste (if using) and oil by whisking in a small bowl.
Add to the bowl of beans etc, toss everything together and serve.

You can use shredded coconut from a packet if fresh coconut is difficult to purchase. This will save on some preparation time and still tastes good.
You can serve this dish cold or after everything is tossed together warm in a microwave for 1-2 minutes.
This dish is lovely served with a grilled, baked or barbequed piece of fish.

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