Soy Bean and Coconut Milk Dip

Tan Jiew Lon • Soy Bean and Coconut Milk Dip

5 cups (1-1/4 liters) coconut milk

7 shallots, sliced or crushed

1 cup (250 ml) salted soy beans (tau jiew), rinsed

10 large shrimp (prawns), about 4 oz (125 g), finely chopped

'/2 cup (125 g) pork, finely chopped

1 tablespoon palm sugar

2 eggs

5 tablespoons finely shredded red chili

Fresh cilantro (coriander) leaves to garnish

Bring coconut milk to aboil. Add shallots, salte,d soy beans, shrimp, pork and palm sugar. Mix well and stir in one egg at a time, stirring constantly. Cook until slightly reduced, then add chili shreds and garnish with cilantro leaves.