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)
- 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)
- 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
For Making the Sauce
- 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.
- Set the mixture aside while prepping ingredients for filling. For Prepping and Assembling
- Once the lettuce has been cleaned, spun dry, and torn into 3-inch pieces, set it in a container next to your work area.
- In a small mixing bowl, combine the remaining ingredients; toss gently to mix thoroughly.
- 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.