Serves 4
32 pcs of cha pu leaves (available at specialty Asian stores)
8 red Thai chillies, sliced
2 limes, diced with skin
2 red onions, diced
120g ginger, diced
FOR THE DIPPING SAUCE
10g galangal, sliced
15g coconut, grated and roasted
5g of peanut, roasted and then grounded
15ml water
500g palm sugar
100ml light soya sauce
Mieng kham (traditional Thai snack)
1. For the sauce, wrap the sliced galangal in foil and place on the gas flame for 5 mins, in order to develop the full aroma. Pound the galangal and coconut in a mortar and pestle. Add the ground peanut, mix and set aside.
2. Boil the water with palm sugar, add the light soya sauce and boil at medium heat for 2 mins. Remove from heat and combine with the ground peanut mix.
3. Wrap the diced condiments in the cha pu leaves, shape into a cone and serve with the dipping sauce.