Bean Sprout Salad

Preparation time is 20 minutes

Yield:  4

Ingredients

• 2 cups bean spouts – (500ml)
• 4 tablespoon coconut cream – (60ml)
• 2 tablespoon vinegar – (30ml)
• 2 red shallots, diced and fried
• 1 tablespoon coriander leafs – (15ml)
• 1 tablespoon parsley – (15ml)

Paste

• 3 tablespoon roasted grated coconut – (45ml)
• 3 tablespoon roasted peanuts – (45ml)
• Large pinch of salt

 Directions

1. Remove the top and tail from bean sprouts and add them to a bowl and set aside.
2. Roast coconut to a hot non-stick pan.
3. Spread unsalted peanuts on a baking sheet and roast them in the oven. When roasted, place peanuts in a small grinder and whiz quickly to get them coarsely chopped.
4. To make the paste add one ingredient at a time to a mortar and pound together with the pestle. Grind each ingredient down until the mixture is smooth.  Start with the roasted coconut, then the peanuts and finally the salt.
5. Heat oil in a skillet and add shallots and fry them until they are crispy and set aside.
6. Mix paste with bean sprouts and add coconut cream and vinegar.  Serve sprinkled with fried shallots, coriander leafs and parsley.