April 4, 2019
This classic Peranakan dish of mixed fruits, vegetables and shrimp in a crunchy shell is surprisingly easy to make and sure to be a hit with both children and adults. Perfect for potlucks, picnics and parties! Recipe by Allspice Institute for The Weekly's Domestic Diva Cooking Masterclass 2019.
1Cook the coconut cream under low heat (not boiling), until it is thick and creamy. Leave aside to cool overnight in fridge.
2Wash the diced cucumber, jackfruit, star fruit (soak in iced water to prevent oxidation).
3For the dressing, mix coconut cream with sambal belachan, lime juice and sugar. Lastly, add in the sliced shallots, kaffir lime leaves and ginger flower. The sauce should be spicy, sweet, sour and has a creamy texture from the coconut milk.
4Mix the cut fruits and the dressing in a bowl. Arrange the fruit salad in the kueh pie tee shell, garnish with cooked shrimp and crispy shallots. Keep some dressing to drizzle on top of the salad before serving.
Chef Ambrose's tips:
Chef Ambrose is the Peranakan Chef at Allspice Institute.