Fiddlehead Salad
30 minutes
1 plate
Fiddlehead Salad is a Malaysian dish featuring young fern shoots as its main ingredient which are cooked and mixed with bean sprouts, shallots, chili, grated coconut, and sometimes shrimp or cockles. It is served with a tangy and spicy sour sauce, providing a distinctive fresh taste. This salad is commonly enjoyed as an appetizer.
Nutrition Value in 1 Serving
Calories
105.0 kcal
Carbohydrate
15.7 g
Protein
9.7 g
Fat
1.3 g
Sodium
463.5 mg
Ingredient A:
| 400 g | Fiddlehead, wash clean and blanched |
| 150 g | Bean sprout |
| 100 g | Grated young mango |
| 150 g | Cockle meat, wash clean and blanched |
| 100 g | Grated coconut, fried without oil until well brown |
| 3 nos | Shallot, thinly sliced |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredient B: sambal (coarsely ground)
| 4 pips | Garlic |
| 1 no | Red onion |
| 4 pcs (70 g) | Red chili |
| 2 pcs | Bird’s eye chili |
| 1 tsp | Shrimp paste |
| 1 tbsp | Tamarind paste, diluted with 2 tbsp water |
| 2 tbsp | Lime juice |
- In a bowl, add all ingredient (A) and toss them together with the sambal (B).
- Season with AJI-NO-MOTO® and salt to taste.
- Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 18% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
