Double Dip
Try this Asian-inspired dip with fresh spring rolls; kebabs of chicken, lamb, beef, pork or fish; barbecued prawns and scallops. Spoon over a little of the hoisin and lime sauce, then sprinkle with the coconut mixture.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #34
Sept. 7, 2015
ingredients
Dry: Toasted coconut and crisp shallots
4 tablespoons desiccated coconut ...
Method
Dry: Put the coconut in a dry sauté pan and cook over a low heat, stirring constantly, until golden. Tip into a bowl and add the sugar, lime zest, salt and chilli powder. Use your fingertips to rub the ingredients ...
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