Cooked until crunchy, this is an absolute favourite. Simple. Quick. Delish.
This is what you need:
1 cup coconut coarsely grated
3 small onions (we use shallots)
3 garlic section
2 small chillies, whole
1 large chilli, seeds removed
1/4 tspn shrimp paste (optional)
coconut oil for cooking
Peel onions & garlic.
Finely chop onions, garlic and chillies.
Heat oil in wok, add coconut. Cook until light golden, tossing continuously.
Add onions, garlic, chillies, shrimp paste, salt.
Cook until golden brown, continuously tossing in the hot oil.
Drain excess oil. Serve hot or cold as a spicy side dish.
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