Page 98 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

¼ cup (125 g) red onion, thinly sliced

2½ teaspoons dark dark brown sugar

1 teaspoon sugar

¾ teaspoon salt

2 tablespoons coriander leaves (cilantro), finely chopped

2 tablespoons Fried Shallots (page 34)

2-3 bird’s-eye chili peppers, finely chopped

¼ cup (15 g) toasted coconut flakes

1 Pre-heat the oven to high broil. Coat the shrimp with the olive oil, mixing thoroughly
in a small bowl. Arrange the shrimp on a non-stick baking sheet and broil for 2
minutes on each side. Remove from the broiler and set aside to cool.

2 Bring approximately 2 cups of water in a small pot to a vigorous boil. Turn off the
heat and toss in the green beans for just about 30 seconds. Drain the green beans and
immediately plunge them into the bowl of ice water. Drain the green beans and place
into a large bowl.

3 Add the rest of the ingredients along with the shrimp into the bowl with the green
beans. Gently toss everything together until thoroughly combined. Serve immediately.