Coconut Serunding and Dried Shrimp

Ingredients

• 6 tbsp Kimball Oyster Sauce


• For blending (blend until fine):
• 20 nos Dry red chilli, soaked to soften
• 30g Galangal
• 4 stalks Lemongrass
• 160g Onion
• 1 tbsp Cumin seeds
• 1 tbsp Fennel seeds
• 1 tbsp Sugar
• 20g Ginger
• 20g Coriander leaves
• 6 pips Garlic
• 8 tbsp Dried shrimp
• Oil for frying


• 750g Grated coconut, white part
• 12 pcs Kaffir lime leaves

Method

1. Heat up oil in wok, add in blended ingredients, Kimball Oyster Sauce and stir fry until fragrant.
2. Add in grated coconut and kaffir lime leaves. Mix well and continue frying on low heat. Constantly turning to avoid burning. Continue frying until grated coconut becomes dry and light in texture. Serve hot.

Chef tip: Great as side or topping for many of the Ramadhan, Sahur and Raya dishes such as bubur lambuk, lodeh with vegetables, stuffed tauhu and rice.