Urap Sayur (Balinese Mixed Veg Salad)

Prep Time: 15m | Cook Time: 10m | Servings: 3

Ingredients

• 250g snake beans
• 1 carrot
• 1 cup bean sprouts
• 2/3 cup shredded coconut
• 2 makrut lime leaves
• 1 cup salted roasted peanuts, crushed
• 1/2 tsp salt
• fried shallots, to serve
• 1 tbsp vegetable oil

Spice Paste

• 2 shallots, minced
• 3 cloves garlic, minced
• 1 juice of lime
• 1 red chilli, optional
• 2 tsp palm sugar
• 1 tbsp vegan fish sauce

Instructions

Slice snake beans into small diagonal pieces. Peel and slice carrot thinly on the diagonal, then cut into long matchsticks.

Bring a pot of water to a boil and prepare a bowl of ice water. Add snake beans and carrots to boiling water and blanch for 2 minutes. Add bean sprouts and blanch for 1 minute. Transfer all vegetables to the ice water. After 5 minutes, drain and allow to drip dry in a colander or sieve.

Blend all spice paste ingredients in a small food processor or blender until a fine paste forms.

Heat 2 tablespoons of oil in a large wok. Fry the spice paste and lime leaves until fragrant. Add shredded coconut and cook for a few minutes until lightly toasted. Remove from heat.

In a large bowl, combine the blanched vegetables with the fragrant coconut mixture. Add crushed peanuts and salt, and mix well.

Top with fried shallots and serve with Tempe Kecap and freshly steamed rice.