Urap - cooking recipe

Ingredients

200 g cabbage
150 g carrots
100 g bean sprouts
1 cup corn kernel
1 cup grated fesh coconut
1 tablespoon lime juice
1 teaspoon shrimp paste
2 teaspoons red chili paste
1 teaspoon salt
banana leaf (optional)

Preparation

Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
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.
Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
Combine all the vegetables a bowl and stir through the coconut mix well.
This dish can be served either hot or at room temperature.
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.