← Nouns Cooking · Thai

Ingredients

• 100 g Palm sugar
• 120 ml Water
• 1 tsp Shrimp paste (belacan)
• 1½ tbsp Fish sauce
• 1 tbsp Galangal, finely chopped
• 1 Lemongrass, finely chopped
• 2 tbsp chopped shallot
• 2 tbsp desiccated coconut, toasted
• 2 tbsp roasted peanuts, pounded
• 20 Wild pepper leaves (cha plu) or small lettuce leaves
• 1 Lime, diced small, peel and all
• 3 Shallot, diced
• 30 g Ginger, peeled and diced
• 4 Bird's eye chilli, sliced
• 50 g roasted peanuts
• 40 g desiccated or shredded coconut, toasted
• 30 g Dried shrimp, toasted (optional)

Method

1. Toast all the coconut in a dry pan over medium-low heat for 3–4 minutes, stirring, until golden. Set aside 2 tbsp for the sauce.
2. Pound the galangal, lemongrass, chopped shallot and shrimp paste into a paste. Put it in a small pan with the palm sugar, water and fish sauce.
3. Simmer over low heat for 8–10 min, stirring, until it thickens into a syrup that coats a spoon. Stir in the 2 tbsp coconut and the pounded peanuts and let it cool; it thickens more as it cools.
4. Arrange the leaves and all the wrap fillings in little piles on a platter, with the sauce in a bowl.
5. To eat, fold a leaf into a cone, add a little of each filling, top with a spoonful of sauce, and pop it in whole.

Tips

• Wild pepper (cha plu) leaves are sold in Thai and Vietnamese shops; small lettuce or spinach leaves work too.
• Contains peanuts, shrimp paste and fish sauce.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai