coconut sambal

  • 1½ cups (115g) shredded coconut
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 cup coriander (cilantro) leaves

 

  1. Place the coconut in a bowl, cover with boiling water and set aside for 20 minutes. 
  2. Drain, place in small food processor, add the fish sauce, lime juice and coriander, and pulse until finely chopped. Serve. Makes 1½ cups.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox