Serundeng (2)

Serundeng (2)

Crisp spiced coconut with peanuts

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon tamarind pulp
90g desiccated coconut
1 small onion, very finely chopped
1 garlic clove, crushed
1 teaspoon fresh ginger, finely grated
2 tablespoons peanut oil
1/2 teaspoon dried shrimp paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
140g unsalted peanuts, roasted

Method

  1. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. In a bowl, combine the coconut, onion, garlic and ginger.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the shrimp paste, crushing it with the back of a spoon, and cook for 1–2 minutes. Add the coconut mixture and stir constantly until the coconut is golden brown. Add the coriander, cumin, salt and tamarind liquid and cook until the coconut is dry and crisp, stirring often. This takes quite a while and cannot be hurried by raising the heat. Allow to cool, then mix in the peanuts. Serve with a rice meal, or use as a garnish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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