Kerabu Pucuk Paku

Kerabu is a spicy sweet salad which is a speciality of the northern eastern side of Malaysia.

Directions:

• Place oats in a frying pan or wok set over low heat and “dry fry”, stirring all the time until oats are crisp and lightly-coloured – about 10 minutes. Cool and whizz finely in small chopper. Set aside.
• Soak dried prawns in warm water for 10 minutes till softened. Drain and pound finely in mortar and pestle. Dry fry, stirring over low heat until dry – about 10 minutes. Set aside.
• Blanch fern shoots in boiling water for 2 minutes. Drain in colander and run cold water from the tap. Drain well and set aside.
• Just before serving, place blanched fern shoots in a mixing bowl and add oats, dried prawns, torch ginger, shallots and chilli. Add lime juice, sugar, salt and pepper. Toss well to combine and serve immediately.

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