Fiddlehead Salad Recipe | Ajinomoto Malaysia
Fiddlehead Salad is a Malaysian dish featuring young fern shoots as its main ingredient which are cooked and mixed with bean sprouts, shallots, chili, grated coconut, and sometimes shrimp or cockles....
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- ajinomoto
- food and seasoning
- food and health
- ajinomoto group
- umami
- recipes
- umami club
- soups
- appetizers & snacks
- ajinomoto malaysia
- asv
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Cooking tools:
- Mixing bowl
Ingredients
- 400 g Fiddlehead, wash clean and blanched
- 150 g Bean sprout
- 100 g Grated young mango
- 150 g Cockle meat, wash clean and blanched
- 100 g Grated coconut, fried without oil until well brown
- 3 nos Shallot, thinly sliced
- 1 tsp AJI-NO-MOTO®
- 1/2 tsp Salt
- 4 pips Garlic
- 1 no Red onion
- 4 pcs (70 g) Red chili
- 2 pcs Bird’s eye chili
- 1 tsp Shrimp paste
- 1 tbsp Tamarind paste, diluted with 2 tbsp water
- 2 tbsp Lime juice
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