Seaweed coconut strips with plum sauce

To get fresh coconut milk for curry, add a cup of lukewarm water to one grated coconut for the first squeeze, and two cups of water for the second squeeze.

Do not leave open packets of coconut milk in the fridge for over a day as they spoil easily.

For smooth coconut milk, pass it through a fine sieve followed by a muslin cloth.


Coconut - Part 1.

Crispy, with a tangy dip.

Ingredients (serves 4):
8 pieces spring roll sheets
4 pieces nori sheets (Japanese seaweed)
1 cup freshly grated coconut
1 egg white
1/4 cup olive oil

Plum sauce:
2 tbsp plum sauce
3 tbsp cold water
3 tsp mix of black and white sesame seeds

Method:
1. Trim the spring roll sheets and nori sheets into same-size squares. Place a nori sheet on a spring roll sheet and sprinkle a handful of grated coconut on it. Brush with egg white and place another spring roll sheet on top.
2. Cut into 4 equal strips and fold each strip in half. Use the egg white to seal the sides. Repeat for the rest.
3. In a pot, heat the oil and fry the strips on medium heat until golden brown. Remove and garnish with more grated coconut.
4. Mix the plum sauce ingredients well, and serve as a dip.

Tips:
Instead of plum sauce, try serving with Thai sweet chilli sauce.

Recipe source: Simply Her magazine (Jul 2008)