Kerabu pucuk pakis

The pakis is an edible fern (fiddlehead fern) that is very popular in this part of the world. In most restaurants that serve them, they are usually fried with a sambal belacan sauce, very delicious. K did this simple Thai styled appetizer with dried shrimps. Refreshing and oh sooo good!

Pakis kerabu
2 cups pakis soft tips, washed and cut into 2" length
1 tablespoon dried prawns, washed and soaked

Dressing
1 tablespoon fish sauce
2 tablespoon lime juice
1-2 bird's eye chillies, chopped
sugar, to taste

Blanch the pakis in boiling water for 2-3 minutes; rinse in cold water and drain.
Drain the dried prawns and chop or pound coarsely; fry in a dry pan without oil over medium heat until fragrant and golden.
Sprinkle a pinch of sugar on the dried prawn to caramelise and off the heat.
Mix together the dressing, adjust to suit your taste (our palates lean heavily to the sourish side); toss in well with the pakis and chilled. Mix in the dried prawns to serve.

K and Jo