Urap

• 200 g cabbage
• 150 g carrots
• 100 g bean sprouts
• 1 cup corn kernel
• 1 cup grated fesh coconut
• 1 tablespoon lime juice
• 1 teaspoon shrimp paste
• 2 teaspoons red chili paste
• 1 teaspoon salt
• banana leaf (optional)

1. Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
2. Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
3. Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
4. Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
5. Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
6. Combine all the vegetables a bowl and stir through the coconut mix well.
7. This dish can be served either hot or at room temperature.
8. Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.

cabbage, carrots, bean sprouts, corn kernel, fesh coconut, lime juice, shrimp paste, red chili paste, salt, banana leaf

Taken from www.food.com/recipe/urap-329270 (may not work)