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Categories:
shrimp peanuts Chinese broccoli lime shallots thai chilis coconut ginger galangal root shallots water palm sugar fish sauce coconut
Viewed: 86 - Published at: 3 years agoIngredients
- 1/4 dried shrimp
- 1/4 cup dry roasted peanuts
- 20-30 Betel leaves (or use spinach, lettuce or chinese broccoli)
- 1 lime, skin on (thinner the better)
- 1/4 cup chopped shallots
- small thai chilis (10)
- 1/2 cup toasted coconut (unsweetened)
- 1/4 cup raw ginger
- For the sauce:
- 1/2 tbsp finely sliced galangal root
- 1/8 cup chopped shallots
- 1 cup water
- 1 cup palm sugar
- 1 tbsp fish sauce
- 1/4 cup grated toasted coconut
Method
- Dry roast the coconut on medium high, stirring constantly to prevent burning, about 5 minutes. Seperate into sauce/serve portions
- Cut up all the ingredients not to be put into the sauce into small pieces and arrange on small plate.
- For sauce, pound shallots with galangal in morter and pestle until fine.
- In a small saucepan, add water, fish sauce, palm sugar and shallot/galangal mixture.
- Boil to thicken until reduced by half.
- Add the roasted coconut, put into a small bowl for dipping.
