Blue Butterfly Pea Rice Salad (Nasi Kerabu) | Asian Inspirations

Ingredients

• 1½ cup long grain rice
• 2 cups water (or according to packet instructions)
• 10 dried blue butterfly pea flowers (infused in ¼ cup water)
• 1 stalk lemongrass
• 3 kaffir lime leaves
• ¼ tsp salt
• 15 bird’s eye chillies
• ¼ tsp sugar
• Salt (to taste)
• Lime juice (to taste)
• ½ red onion
• 2 stalks lemongrass
• 200g mackerel fillets
• 1½ cups shredded coconut
• Salt and pepper (to taste)
• 2 cups cabbage (shredded)
• 2 cups bean sprouts
• 1 cucumber (seeds removed, cut into thin matchsticks)
• 12 green beans (thinly sliced)
• 1 cup mint leaves (roughly chopped)
• 1 cup coriander leaves (roughly chopped)
• 6 pieces fried chicken
• 6 fish sausages
• 12 prawn crackers
• 3 boiled salted eggs (cut in half)
• Banana leaves (optional as garnish)