Kerabu Pucuk Paku with Shrimp
Makan Tengah Hari • Malaysia
How to Make Kerabu Pucuk Paku with Shrimp (Traditional & Healthy Version)
Kerabu Pucuk Paku with Shrimp is a vibrant Malaysian salad, celebrated for its unique blend of flavors and textures. Originating from the multicultural cuisine of Malaysia, this dish features tender pucuk paku (fern shoots), fresh shrimp, and an aromatic mix of herbs and spices. It is a staple in Malay and indigenous communities, particularly in rural regions where wild ferns are harvested. The kerabu style showcases the Malaysian love for fresh, raw ingredients combined with tangy, spicy, and sweet notes, making it a refreshing lunch option. This salad is a testament to Malaysia’s rich biodiversity and culinary heritage. Local ingredients like lemongrass, cili padi (bird’s eye chili), and santan (coconut milk) bring depth to the dish. Kerabu Pucuk Paku is often served during festive gatherings and family meals, offering a lighter, healthier alternative to heavier mains. Its colorful presentation and enticing aroma make it an appealing dish for health-conscious individuals seeking authentic Malaysian flavors.
Bahan-bahan(untuk 1 medium salad bowl per person)
- 2 cups Pucuk paku (fern shoots) (fresh, young shoots)
- 100g Shrimp (peeled and deveined)
- 1/4 cup Santan (light coconut milk) (use light santan for fewer calories)
- 1 stalk Lemongrass (finely sliced)
- 2 Shallots (thinly sliced)
- 2 Cili padi (bird’s eye chili) (finely chopped)
- 1/2 tsp Belacan (shrimp paste) (toasted) - pilihan
- 2 tbsp Lime juice (freshly squeezed)
- 1 Pandan leaf (optional, for aroma) - pilihan
- 1/4 tsp Salt (to taste)
- 1/2 tsp Sugar (optional, for balance) - pilihan
Arahan
- 1
Wash and trim pucuk paku. Blanch in boiling water for 1 minute, then transfer to ice water to retain color and crunch.
5 minutes
Quick blanching keeps the fern shoots crisp and vibrant.
- 2
Boil shrimp in lightly salted water for 2-3 minutes until just cooked. Drain and set aside.
5 minutes
Do not overcook shrimp to maintain tender texture.
- 3
Slice lemongrass, shallots, and cili padi finely. Toast belacan if using, and crumble.
3 minutes
Finely slicing ensures even flavor distribution in salad.
- 4
Combine pucuk paku, shrimp, lemongrass, shallots, chili, and belacan in a large mixing bowl.
2 minutes
Toss gently to avoid bruising the fern shoots.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses fresh, minimally processed ingredients, offering high protein, fiber, and micronutrients. The salad is low in saturated fat and refined carbohydrates, making it suitable for weight loss and diabetic-friendly diets. The combination of vegetables and seafood supports heart health and provides sustained energy without heaviness.
Kerabu Pucuk Paku with Shrimp is packed with nutrients, including protein from shrimp and fiber from pucuk paku. Fern shoots provide vitamins A and C, iron, and antioxidants. Lemongrass and pandan are known for anti-inflammatory properties. The use of light santan adds healthy fats without excess calories, making this salad a balanced meal for lunch. Minimal oil and sugar ensure a lower-calorie profile suitable for weight management.
Petua
- 💡Tip 1: Use the youngest pucuk paku shoots for tender texture.
- 💡Tip 2: Adjust chili levels to suit your heat preference.
- 💡Tip 3: Toasting belacan enhances umami flavor without overpowering the dish.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 1 day. Best consumed fresh, as pucuk paku loses texture when stored.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 130.0 kcal |
