Urab Sayur is a green vegetable and coconut salad that we often enjoy in Bali.
Whilst we can’t get the ingredients for our favourite fern tip “Urab” in Sydney, my so-called Urban Urab comes close to replicating the fresh and delicious flavours using local ingredients.
It goes well alongside Zuchinni in Coconut Milk Curry Sauce and Balinese Pork or any grilled or roast seafood or meat.
Ingredients:
- 250g green beans, finely sliced
- 2 cups of baby spinach sliced finely into shreds
- 1/2 cup dessicated coconut
- 2 small red chillis
- 4 eschallots or a small red onion
- 2-3 cloves of garlic
- 1/4 teaspoon shrimp paste (optional)
- 1 tablespoon fish sauce
- juice of one lime
- 1/4 cup Asian fried shallots
- 2 tablespoons oil
Method:
- Pound garlic and chillies together in a mortar and pestle to create a paste
- Finely slice eschallots or red onion and the green beans….as finely as you can. Keep them in seperate bowls.
- Heat oil, add onion and cook slowly until caramelised and brown, then add garlic chilli paste and shrimp paste (if using) and cook for 1-2 minutes. (The shrimp paste will be smelly but adds depth and authenticity)
- Add green beans, fish sauce and water and cook until beans are tender but still have some crunch …about 2-3 minutes (I don’t use extra salt as the shrimp paste and fish sauce are salty but you can add salt to your taste)
- Remove from heat, add shredded spinach, dessicated coconut, drizzle with lime juice and scatter over the Asian fried shallots
