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U.S. Potatoes Kerabu

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Print Recipe
Total Time40 Mins
Prep Time30 Mins
Cook Time10 Mins
ServingsServes 4
Potato Type: Russet
Prep Method: Boiled

Dish

Salad

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 4

Ingredients

  • 3no. U.S. Russet Potatoes, peeled and julienned
  • 2 sprigs coriander, roughly chopped
  • 2 buds torch ginger flower
  • 2 bulbs shallots, sliced
  • 2 pods bird's eye chilies, sliced
  • 50g dried shrimps, toasted
  • 50g belacan, toasted
  • 75g raw peanuts, toasted and skinned
  • 1/2 tsp salt to taste
  • 2 tsp sugar to taste
  • 3 fresh limes
  • 1tsp Fish Sauce
  • 4 nos Baby Octopus
  • 300gm Cherry Tomatoes
  • 1 Spring Rosemary
  • Extra Virgin Olive Oil

Preparation

  1. U.S. Russet Potatoes, peeled and julienned, Lightly Blanch in hot boiling water
  2. Place all salad ingredients into a large mixing bowl.
  3. Pound toasted dried shrimp in mortar and pestle into a fine paste, add ginger and belacan and continue pounding until mashed.
  4. Add peanuts and lightly pound into a coarse meal, then sprinkle all over the Kerabu
  5. Season the baby octopus & coat with frying batter. Fry until golden
  6. Season with Fish Sauce, salt, sugar and lime to taste.
  7. Toss and serve immediately

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Chef Audee Cheah PKT PJK

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