1 scant tbls dried prawns
1 tbls dessicated coconut
1 small cucumber, deseeded & sliced
2 long red chillies, deseeded
1/2 tsp belacan powder
juice of 1/2 lime
1/2 tbls palm sugar
Pound prawns to a floss. Toast coconut.
Pound together chillies, belacan, lime and sugar.
Combine all ingredients and served garnished
with coriander and/or mint.
Inspired by Chef Ismail’s buffet at Restoran Rebung – KL