Name: Coconut and Lime Nasi Impit with Shrimp and Coconut
Total time: 32 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 cup jasmine rice; 1/2 cup coconut milk; 1/2 cup water; 1/4 tsp salt; 1/2 cup shredded coconut; 1/4 cup dried shrimp; 1/2 tsp oil; 1/2 tsp soy sauce; 1 tbsp lime zest; 1 tbsp coconut cream

A refreshing twist with a zesty lime brightness that complements the coconut richness.

Method

Mix lime zest and coconut cream into the coconut milk during preparation.
In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer until rice is tender (about 15-20 minutes).
In a pan, sauté shredded coconut and dried shrimp with oil until fragrant and slightly golden (about 5 minutes).
Mix the cooked rice with the sautéed mixture and soy sauce. Press the mixture into a mold and let it cool completely before slicing into portions.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.