Euchema Coral Seaweed Kerabu
Prep time
Total time
Eucheuma Seaweed Kerabu - a delicious aromatic salad with eucheuma seaweed (san hu chao) that gives you beautiful smoother skin. What's not to love?
Recipe type: Appetiser
Cuisine: Malaysian
Serves: 4
  • 50g dried coral seaweed - soaked & become about 250g
  • 3-4 tablespoon Calamansi Juice
  • 1 tablespoon sugar
  • 2 red chili
  • 1 tablespoon belacan paste (Shrimp paste)
  • 3 inches carrot - cut into thin strips
  • 1 japanese cucumber - cut into thin strips
  • ½ red onion - thinly sliced
  • ½ cup roasted peanuts - roughly grinded
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sliced Torch Ginger Bud (Bunga Kantan)
  1. Drain seaweed well and roughly snip them shorter. In a big bowl, toss seaweed with calamansi juice, sugar and salt.
  2. Meanwhile pound chilli and belacan together, then toss with the seaweed. Chill it in the fridge until it's time to serve. Taste the seaweed after 30 minutes, if it needs more flavour, adjust according to your preference. (This can be prepared the day before).
  3. When it's time to serve, mix with the other ingredients and garnish with coriander.
  4. Best served chilled.
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