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Recipe

Kerabu Pegaga Udang Kara

Kerabu Pegaga Udang Kara | Viewed 6751 times

Malay Cuisine



The 39 Restaurant´s executive sous chef Ashar Daud shares his recipe of Lerabu Pegaga Udang Kara (Asian Pennywort Salad with Poached Lobster), a  tangy salad dish.

Ingredients

Ingredients A

  • 200g of Asian Pennywort Leaf
  • 50g of four–angled beans
  • 80g of young mangoes
  • 50g of cherry tomatoes (seedless, skinned)
  • 15g of orange segments
  • 15g of fresh raspberries
  • 30g of poached lobster (sliced)
  • 10g of roasted black sesame seeds
  • 10g of ground roasted peanuts

Ingredients B
  • 20ml of tamarind juice
  • 30ml of palm sugar syrup
  • 10ml of lime juice
  • 8g of chopped shallots
  • 10g of chopped ginger flower
  • 5g of chopped lemon grass
  • 5g of chopped bird chilies (seedless)
  • 20ml of olive oil
  • salt and pepper to taste

[Measurement Equivalents]

Method

  • Mix all B ingredients together to make the dressing. Add seasoning for taste.
  • Toss A ingredients (except black sesame seeds and roasted peanuts) with dressing.
  • Sprinkle black sesame seeds and roasted peanuts to garnish.
  • It is now ready to be served, although the salad is best served chilled.

  •  
    Kerabu Pegaga Udang Kara

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