You are here

Thai Leaf Wrap Appetizer

the.instructor's picture
  Butter lettuce head 3⁄4 Ounce (Large Lettuce)
  Unsweetened shredded coconut 1⁄2 Cup (8 tbs)
  Coconut syrup 1⁄4 Cup (4 tbs)
  Lime 1⁄2
  Cooked shelled shrimp 1⁄2 Cup (8 tbs) (Tiny Ones)
  Thinly sliced shallots/Red onion 1⁄4 Cup (4 tbs)
  Slivered fresh ginger 3 Tablespoon
  Roasted salted peanuts 1⁄2 Cup (8 tbs)
  Chopped hot chiles 1⁄2 Cup (8 tbs) (Fresh / Canned, Chile Such As Jalapeno)

Rinse lettuce leaves and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Meanwhile, toast coconut in a 10- to 12-inch frying pan over medium-low heat until golden, 5 to 8 minutes, stirring frequently.
Use 1/4 cup to prepare Coconut Syrup; set remainder aside.
Tear or cut large lettuce leaves in half to make smaller cups.
Thinly slice lime, then cut each slice into quarters.
On a serving tray, arrange lettuce, lime, shrimp, shallots, ginger, peanuts, chiles, reserved 1/4 cup toasted coconut, and Coconut Syrup.
To eat, spoon a bit of each condiment inside a lettuce leaf, drizzle lightly with syrup, wrap up, and eat.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (12 votes)