Kerabu cucumber salad

Grated coconut and a classic spice paste provide this cucumber dish an remarkably Singaporean twist.

1 tiny cucumber
½ teaspoon salt
3 tablespoons freshly grated coconut
2 tablespoons contemporary juice
1 teaspoon sugar

SPICE PASTE:

2 tablespoons dried prawns
4 Asian shallots
4 cloves garlic
3 red finger-length chillies

1 to form the Spice Paste, soak the dried prawns in heat water till soft, regarding forty minutes, then drain and grind with the shallots, garlic and chillies till fine.

2 Peel the cucumber and quarter it lengthwise. take away the seeds and soft core, then slice the firm flesh diagonally into diamond shapes regarding half-dozen millimetre (1/4 in) thick. Sprinkle with salt and put aside.

3 Dry-fry the grated coconut in a very slippy frying pan over medium heat for three–5 minutes, stirring perpetually, till gently tanned.

4 Drain the cucumber of any juices, then toss with the Spice Paste, deep-fried coconut, juice and sugar. Serve straightaway.

Serves 2–3
Cooking time: five minutes
Preparation time: ten minutes and forty minutes standing time