Lettuce snack with spiced filling recipe

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This appetizer is packed with flavor and makes an excellent buffet starter; it can be completely assembled and refrigerated beforehand, and simply unwrapped and served when needed. In Laos or Thailand, this would be eaten as a snack and the wrapping may be any number of leafy greens.

  • Yield: 20 appetizers (2 ounces each)


For Making the Sauce
  • 1 oz Shallots, minced
  • 1 oz Galangal, grated
  • 5 oz Palm Sugar
  • 1 tsp Thai Chili, minced
  • 1 Tbsp Fish Sauce
  • 2 oz Coconut, grated
  • 1 tsp Shrimp Paste
  • 2 oz Lime Juice, freshly squeezed
  • 1 Tbsp Tamarind Paste
  • 4 oz Water (you may need to adjust amount for consistency, depending on how dry the ingredients are)
For Prepping and Assembling
  • 2 heads Butter Lettuce, cleaned, spun dry, and then torn into pieces about 3 inches in diameter
  • 2 Limes, cut into small wedges (with peel left on)
  • 4 oz Dry Roasted Peanuts, unsalted and crushed coarsely
  • 1 oz Thai Chiles (or 2 jalapeño or serrano chiles), minced
  • 4 oz Coconut, grated
  • 1 oz Dried Shrimp, chopped
  • ¼ bunch Cilantro, chopped
How to Make It
    For Making the Sauce
  1. Combine all of the ingredients except the water in a food processor. With the processor running, add water until the mixture has a runny but still slightly viscous consistency.
  2. Set the mixture aside while prepping ingredients for filling.
  3. For Prepping and Assembling
  4. Once the lettuce has been cleaned, spun dry, and torn into 3-inch pieces, set it in a container next to your work area.
  5. In a small mixing bowl, combine the remaining ingredients; toss gently to mix thoroughly.
  6. To assemble, place a few pieces of the lettuce on top of one another. Top them with approximately 1 oz (about 2 Tbsp) of the coconut/peanut/chili mixture, followed by approximately 1 Tbsp of the sauce.

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