Nasi ulam; shrimp, jasmine rice, lime leaves and coconut |

Preparation time: 30 min

• The rice

  In a sauce pot, place the rice (rinsed), add the water and cover.  Bring to a boil and then lower the heat by half and cook for about 10 minutes, reduce to minimum for another 2-4 minutes and then remove from the heat and let continue to cook for 20 minutes.  Throughout this entire process, do not remove the lid from the pot!

  Spread out the rice to cool completely.

• The garnishes

  Spread the shredded coconut in a frying pan over high heat, stirring constantly, and let it toast for around 4 to 5 minutes, until lightly colored.

  Remove the leaves from the basil and mint, then chop roughly.

  Slice the green onions finely.

  Cut the cherry tomatoes into 4.

  Cook the green beans in boiling, salted water, then cut into chunks.

  Chop the ginger and lime leaves.

  Thinly slice the shallots and garlic cloves. Fry in peanut oil until golden and crisp.

• Salad

  Place all your ingredients in a bowl with the rice, squeeze in the lime, add a drizzle of vegetable oil, a pinch of salt and mix well. If necessary, set aside in the fridge before serving.