Malaysian · beginner
Kerabu Mangga Udang
A refreshingly crisp Malaysian salad of shredded green mango, juicy poached shrimp, toasted coconut flakes, and tangy lime dressing.
- PREP TIME
- 20 min
- COOK TIME
- 5 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring a small pot of salted water to a gentle boil, cook the shrimp for 2 minutes until pink and opaque, then drain and cool completely.
- 02
In a small dry skillet over low heat, toast desiccated coconut for 4 to 5 minutes, stirring continuously until dark golden and nutty; let cool.
- 03
In a large mixing bowl, whisk together the lime juice, halal fish sauce, and dissolved palm sugar syrup until well combined.
- 04
Add shredded green mango, cooled poached shrimp, thinly sliced shallots, chopped chilies, and toasted coconut into the dressing bowl.
- 05
Toss all ingredients gently until thoroughly coated and serve immediately at room temperature.
A LITTLE KITCHEN KNOW-HOW
Making Kerisik (Toasted Coconut Paste)
Dry-toasting grated coconut until oils emerge and turn dark golden, providing a characteristic nutty density to Malaysian salads.
Notes from the kitchen
- Green mangoes should be firm to the touch; if slightly soft, chill them before shredding for easier handling.
- Watch toasted coconut closely as it can turn from golden to burnt very quickly.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
