Ingredients:

90 g/3 oz
1/2
4
2 tbsp
1/2 tsp

Pounded:
8
2 tbsp
1/4 tsp

For Garnish:
250 g/1/2 lb
1
8
1
 

kimchiam (lily buds)
coconut, grated
lime of juice/limau kesturi
sugar
salt

red chilies
belacan, grilled
salt

prawns, boiled & shelled
cucumber, shredded
blimbings, halved lengthwise, finely sliced
red chili (finely sliced in strips)
 

Directions:

1. Wash kimchiam. Boil in 2 cups water till dry. Squeeze dry.

2. Squeeze grated coconut for first santan. Add 1/2 tsp salt. Bring to the boil slowly. Remove and cool.

3. Mix well kimchiam; pounded ingredients, half of santan, sugar and lime juice.

4. Place on serving plate. Garnish with prawns, cucumber and blimbings. Pour over remaining santan.

5. Sprinkle over chili strips. Serve.