Asparagus and coconut salad with citrus dressing from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 99) by Christina Arokiasamy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 15, 2017

    I wasn’t quite sure about the prep instructions on this one. After instructing to peel the asparagus ends and cut the stalks in half, she says to boil them in a pot large enough to hold them in a horizontal position. If you’d cut them in half, isn’t almost any pot going to be large enough to hold them? Did she mean that one should cut them in half longitudinally? I don’t know. I did it a different way, I cooked the stalks in my asparagus pot, which holds them upright, stems in the water to boil, tops above to steam. I cut them in half after cooking. We liked this, but it didn’t ring our bells. It was a lovely part of our meal, but I doubt I’d make it again. Disclaimer: the only unsweetened coconut we can find is desiccated. Very very desiccated.

  • clcorbi on June 13, 2017

    Easy and pretty good. I think I'd prefer to sautee the shrimp next time rather than boil them. Something about the flavor profile of the dressing was a bit off to me, but not sure what. Still, this made for a tasty and fresh dinner.

  • MmeFleiss on May 13, 2017

    I really liked that she used asparagus in place of something that would be hard to get here. Easy and delicious salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.