Lawar Salad with Jackfruit, Green Beans, and Coconut

Boil or steam the young jackfruit for 15-20 minutes, or until tender. Drain well and set aside.

Blanch the sliced green beans in boiling water for 2-3 minutes, until bright green and slightly tender-crisp. Drain immediately and rinse with cold water to stop cooking. Set aside.

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the thinly sliced shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

In the same frying pan, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped chili and cook for 1-2 minutes, until fragrant. If using shrimp paste, add it now and cook for another 30 seconds, crumbling it into the oil.

In a large mixing bowl, combine the cooked jackfruit, blanched green beans, and shredded coconut.

Pour the chili-garlic oil mixture over the jackfruit mixture. Add the lime juice, salt, and sugar. Mix well to combine.

Taste and adjust seasonings as needed.

Garnish with crispy fried shallots before serving. Serve at room temperature or chilled.