- 1 small bunch spinach leaves (baby spinach are too small), OR smaller lettuce leaves (large enough to be wrapped up for 1 bite), OR banana leaves cut into 3 to 4 inch squarch or diamond-shaped pieces)
- 1/3 cup dried unsweetened coconut (baking type)
- 1/4 cup small dried shrimp, OR substitute 1/2 cup baby cooked shrimp
- 1/4 cup dry roasted peanuts (unsalted)
- 1/2 tsp. chili powder
- 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili or cayenne pepper
- 1 thumb-size piece of galangal (or ginger), thinly sliced
- 2 cloves garlic
- 1 tsp. fish sauce
- 1 lime cut into wedges - to serve
Step 1: Place dried coconut into a frying pan to toast it. Turn on the heat to medium-high and stir the coconut continuously, "dry frying" until it turns golden (1-2 minutes). Place toasted coconut in a mixing bowl.
COOKING TIP: I leave the pan on the heat just until it is hot, then remove it while continuing to stir the coconut. If the pan overheats, the coconut will burn.