Long Bean Salad with Coconut

For the garnish, heat the oil, roast the garlic in it until it is slightly brown, not too long or it will become bitter. Remove from oil, drain on paper towels. Do the same with the shallots. Pour off all but 3 tablespoons of the oil.

For the dressing, roast lemongrass, shallots, garlic and galangal for about 1 min until onions are lightly brown. Add coconut milk, bubble gently for 1 min, reduce by half.

Stir in lime juice, sugar and fish sauce, bubble, remove from heat and cool.

For the leaf salad, bring 2 l water to boil, season with salt. Cut beans into 1, 2 cm pieces, put bean sprouts in a large colander in the sink. Make beans 3 min, pour off with the water over the bean sprouts. Rinse beans and bean sprouts under cold water until cooled, drain.

To serve, mix all ingredients in a large baking bowl, season to taste. Arrange on a decorative platter.

Note : The leaf salad can be prepared several hours in advance except for the fried shallots and garlic and the dressing.

Ralph. Unusual combination, but tasty. Served with grilled roast pork and Balinese long grain yellow rice.

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