Kerabu Kacang Botol

Kerabu Kacang Botol. Kerabu by the way is our Malaysian salad (Kerabu Mangga) and can be a raw salad as well and, kacang botol is actually winged beans or four angled beans (Angled Beans Tempe). Of course, without a doubt, rawness of kacang botol is forever a pleasure, eaten alongside Sambal Terasi, the other is making this kerabu. An authentic and put together by Nava K. Yes please. I actually coined Kerabu Kacang Botol and also the rest of the types (Shrimp Pad Thai Salad, Thai Mee Hoon Kerabu & Chicken Feet Kerabu). In fact, there are also the variants to just vegetables, or fruits or both in one salads (Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). So much for kerabu or salad, let's get to making Kerabu Kacang Botol. Tossing. Tossing of sliced winged beans, lemongrass, coriander leaves, shallots, chillies, and fresh grated coconut, and seasoned with lime juice and salt. Refreshing (Nasi Pudina), crunchy, fresh and our absolute Malaysian Kerabu Kacang Botol (Gado Gado & Kacang Buncis Tempeh).

Ingredients
10 winged beans -remove strings on both sides and thinly slice

1 lemongrass - thinly slice/shred

2-3 sprigs coriander leaves - thinly slice/shred

4 shallots - chop/slice thinly

2 red/birds eye chilies - chop/slice thinly

Lime juice - as needed

1 small piece (or as per taste) palm sugar - smoothly crushed

2 tbsp fresh grated coconut - dry fry till crispy and light brown in color

Salt to taste  

Method

Add all ingredients into a mixing bowl.

Toss and stir.

If possible, serve immediately for retaining freshness and crunchiness.