Kerabu are Malay salads that use local ingredients mixed in a spicy dressing, often including sambal belacan and coconut milk. This version used fresh Bruny Island oysters and locally grown herbs.






Skill level

Average: 5 (1 vote)


  • 125 ml (½ cup) coconut milk
  • 12 Tasmanian oysters, freshly shucked
  • 3 makrut lime leaves, julienned
  • 2 cups local herbs (Vietnamese mint, Thai basil, garlic chives, coriander)
  • 4 red Asian shallots, very thinly sliced
  • 2 tbsp fried Asian shallots, crushed
  • 3 limes, juiced
  • salt and sugar, to taste

Sambal belacan

  • 2 cm cube belacan
  • 2 bird’s eye chillies, chopped
  • 2 long red chillies, soaked in hot water for 15 minutes, drained

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the sambal belacan, toast the belacan over an open flame for 1 minute or until fragrant. Place in a mortar with the chillies and pound into a paste. Set aside.
  2. Place the coconut milk in a saucepan, bring to a simmer over medium heat, then simmer for 3 minutes. Remove from the heat and stand until cool.
  3. Place the oysters, lime leaf, herbs and shallots in a large bowl. Add the cooled coconut milk, lime juice and a generous spoon of the sambal belacan. Season with salt and sugar and mix well. Serve immediately.


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