Ingredients
1/4 dried shrimp
1/4 cup dry roasted peanuts
20-30 Betel leaves (or use spinach, lettuce or chinese broccoli)
1 lime, skin on (thinner the better)
1/4 cup chopped shallots
small thai chilis (10)
1/2 cup toasted coconut (unsweetened)
1/4 cup raw ginger
For the sauce:
1/2 tbsp finely sliced galangal root
1/8 cup chopped shallots
1 cup water
1 cup palm sugar
1 tbsp fish sauce
1/4 cup grated toasted coconut
Preparation
Dry roast the coconut on medium high, stirring constantly to prevent burning, about 5 minutes. Seperate into sauce/serve portions Cut up all the ingredients not to be put into the sauce into small pieces and arrange on small plate. For sauce, pound shallots with galangal in morter and pestle until fine. In a small saucepan, add water, fish sauce, palm sugar and shallot/galangal mixture. Boil to thicken until reduced by half. Add the roasted coconut, put into a small bowl for dipping.
