Four-Angled Bean Kerabu (Kerabu Kacang Botol)


15 Four-angled/winged beans
125 ml Lime juice
125 ml Coconut cream, extracted from 1 grated coconut
Sugar and salt to taste
1 stalk Lemon grass, thinly sliced
8 Shallots, peeled and thinly sliced
Finely Ground
5 Red chilies
10 Bird's eye chilies (cili padi)
1 tbsp Dried shrimp paste (belacan) powder
2 tbsp Dried prawns (shrimps), soaked to soften
8 Shallots, peeled




Wash four-angled beans with a little salt, rinse and slice diagonally 0.5 cm thick. Set aside. Mix ground ingredients with lime juice and coconut cream until well-combined. Add sugar and salt to taste. Stir in lemon grass and shallots and mix well. Add four-angled beans and toss until combine. Make sure that the kerabu is well-flavored with enough salt, lime juice and sugar.

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