Thai Leaf Wrap Appetizer
|Butter lettuce head||3⁄4 Ounce (Large Lettuce)|
|Unsweetened shredded coconut||1⁄2 Cup (8 tbs)|
|Coconut syrup||1⁄4 Cup (4 tbs)|
|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.