This rice salad exists in many different varieties around Malaysia. Nyonya ones contain all kinds of ingredients from salted egg and fish to aromatics like galangal and turmeric, but more simple versions are more about the herbs. This version uses Australian micro herbs.






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  • ½ cup grated fresh or desiccated coconut
  • ¼ cup dried shrimp, soaked and drained
  • 3 red Asian shallots, peeled and finely sliced
  • 2 cups micro herbs such as red shiso, wasabi leaf, Thai basil, purple basil, lemon balm, coriander, dill, red mustard, red shard
  • 3 cups cooked Jasmine rice, at room temperature
  • 1 tsp salt
  • ½ tsp caster sugar
  • ¼ tsp ground white pepper

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. Toast the coconut in a dry frying pan until golden brown. Transfer to a small food processor or blender and blitz into a coarse powder.  
  2. Place the drained soaked shrimp in a dry frying pan and shake over medium heat until dry and fragrant. Transfer to a blender and blitz into a coarse powder.
  3. Arrange the coconut, shrimp, shallots and herbs in a wide shallow bowl. Add the rice, salt, sugar and pepper and mix well to serve.


Join Adam & Poh on a Malaysian-Australian eating adventure in Adam & Poh's Malaysia in Australia