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Ingredients : 1
cup desiccated coconut
2
medium onions, chopped finely
Salt to taste
2
teaspoons shrimp powder
1/4 cup lemon juice
Method :
Heat up a heavy-based frying pan or wok
and fry the desiccated coconut. Stir the coconut constantly until it is
evenly and farily deep brown. Do not burn. Remove and spread the browned
coconut on a larte plate to cool. Using a food processor, blend all the
ingredients on high speed until a smooth paste. Pour out and shape into
a round flat cake. Serve with rice and curry dishes.
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