Delicious Thai Leaf Morsels (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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These are fabulous starters - an explosion of flavour modified from a recipe by the Spirit House restaurant and Cooking School. If you cannot obtain betel leaves (cha plu) you can use baby spinach or butter lettuce leaves. Ingredients:
2 tablespoons roasted peanuts, crushed |
1 carrot, finely chopped |
1 cucumber, peeled and finely chopped |
1/2 cup red shallot, chopped finely |
1 lemongrass, white part only finely chopped |
1 -2 red chile, deseeded and chopped |
1 tablespoon fresh ginger, chopped |
1 lime, peeled and finely diced |
1/2 cup lychees, chopped (canned okay) |
20 betel leaves |
1 tablespoon palm sugar |
1 tablespoon lime juice |
1 tablespoon tamarind juice |
1 garlic clove, finely chopped |
Directions:
1. To make dressing combine all ingredients in a bowl.
2. To assmeble combine all filling ingredients except leaves in a bowl. Toss with dressing.
3. To serve arrange leaves on a platter and spoon filling onto each leaf.
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