2 bunches snake beans, trim and cut into 7cm lengths
2 bunches English spinach, trimmed and roughly chopped
2 cloves garlic, peeled
4 small red chillies
1cm piece fresh ginger, peeled
1 tsp salt
1/4 tsp belacan (prawn paste), optional
1/2 tsp sugar
3 tbsp desiccated coconut
1 tsp water
1 bunch lemon basil, leaves picked
1 Bring a large saucepan of water to the boil over a high heat. Blanch the snake beans for 2 mins and refresh under cold water, drain and set aside. Blanch the spinach for 30 seconds, drain and refresh under cold water, drain again and add to the snake beans.
2 Using a pestle and mortar pound the garlic, chillies, ginger, salt, belacan and sugar to a paste.
3 Combine the coconut and water in a small heatproof bowl, cover with plastic wrap and microwave for 30 seconds to steam the coconut. Add the warm coconut to the spice mixture and mix to combine evenly. Stir the spiced coconut through the blanched vegetables and sprinkle with the lemon basil. Serve at room temperature.