Editorial sample recipeMalaysianbeginnerGluten-FreeDairy-Free

Kerabu Mangga Udang

Name: Kerabu Mangga Udang
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 piece unripe green mango, peeled and shredded into julienne strips; 250 g medium shrimp, peeled, deveined, and poached; 4 tbsp unsweetened desiccated coconut (kerisik), dry-toasted until deep golden brown; 3 piece shallots, very thinly sliced; 3 piece bird's eye chilies, finely chopped; 3 tbsp lime juice, freshly squeezed; 1.5 tbsp halal fish sauce; 1 tbsp palm sugar (gula melaka), dissolved in 1 tbsp warm water

A refreshingly crisp Malaysian salad of shredded green mango, juicy poached shrimp, toasted coconut flakes, and tangy lime dressing.

Prep: 20 min
Cook: 5 min
Total: 25 min

AI-generated illustration of Kerabu Mangga Udang

AI illustration

Technique to learn

Making Kerisik (Toasted Coconut Paste)

Dry-toasting grated coconut until oils emerge and turn dark golden, providing a characteristic nutty density to Malaysian salads.

Instructions

Step 1: Bring a small pot of salted water to a gentle boil, cook the shrimp for 2 minutes until pink and opaque, then drain and cool completely.

Step 2: In a small dry skillet over low heat, toast desiccated coconut for 4 to 5 minutes, stirring continuously until dark golden and nutty; let cool.

Step 3: In a large mixing bowl, whisk together the lime juice, halal fish sauce, and dissolved palm sugar syrup until well combined.

Step 4: Add shredded green mango, cooled poached shrimp, thinly sliced shallots, chopped chilies, and toasted coconut into the dressing bowl.

Step 5: Toss all ingredients gently until thoroughly coated and serve immediately at room temperature.

Cooking tips

Green mangoes should be firm to the touch; if slightly soft, chill them before shredding for easier handling.
Watch toasted coconut closely as it can turn from golden to burnt very quickly.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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