Urap

Directions

1. 1
   Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
2. 2
   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.
3. 3
   Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
4. 4
   Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
5. 5
   Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
6. 6
   Combine all the vegetables a bowl and stir through the coconut mix well.
7. 7
   This dish can be served either hot or at room temperature.
8. 8
   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.