INGREDIENTS
\nFresh\/frozen shrimps 2 packs
\nCoconut\t2-4 (ma\u2019son between green and brown, to make 1 lb of chunky coconut meat)
\nGreen onions\t4 stems
\nChives\t5 stems
\nYellow bell pepper\t1
\nCucumbers\t1
\nRed radish\t5
\nCarrot\t1 medium size
\nSalt\t1 teaspoon
\nPurple cabbage\t1
\nCrushed hot pepper, sweet onion\t(optional)<\/p>\n
METHOD OF PREPARATION
\n1.\tDefrost shrimps, peel, slice in half, place in bowl, squeeze lemons, add 1 teaspoon salt, stir and let sit for five minutes until lemon juice soaks in
\n2.\tHusk then grate at least 3-4 (ma\u2019son) coconuts to make 1-lb chunky coconut meat
\n3.\tDice four stems of green onions, but only the white part or above the root to midsection.
\n4.\tDice all five stems of chives.
\n5.\tSlice yellow bell pepper into about the size of toothpicks and use only half of it.
\n6.\tSlice two cucumbers in halves, then into thin diagonal shapes
\n7.\tSlice 1\/4 of the purple cabbage.
\n8.\tPeel carrot, shred it then squeeze juice out juice.
\n9.\tShred radish.<\/p>\n
The next step is to mix all sliced and diced green onions, chives, yellow bell pepper, cucumbers sliced purple cabbage, shredded carrots, shredded carrots, shredded radish and the chunky coconut meat inside the lemon soaked shrimps and stir everything until thoroughly mixed together. Store in the refrigerator for about 10 to 15 minutes then serve chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"
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