Ingredients
2soft coconut shells
1/2 cup pork belly, boiled and cut into slices
100 grams prawns, shelled and par-boiled
1/2 cup mint leaves
1 coriander plant
Dressing
10 hot chilies
1 tsp sugar
3 tbsp fish sauce
3 tbsp lime juice
Directions
1. Pound the chilies coarsely and mix with fish sauce, lime juice and sugar. Stir well and put aside for the dressing.
2. Peel off the brown coconut shell and cut the white part into strips. Soak for 10 minutes in salted water to prevent discoloration.
3. Drain from salted water, blanch in boiling water until just done and drain.
4. Transfer the cooked coconut shells to a bowl, add the prawns, pork belly and spicy dressing and toss together well. Add the mint leaves and toss lightly. Transfer to a serving dish, garnish with chili strips and mint leaves, serve with fresh Chinese cabbage.
