Savoury herbs with sweet fish sauce
| 1.5 Cup | Palm sugar |
| 15g | Garlic (whole) |
| 30g | Shallots (whole) |
| 10g | Galangal ginger (whole), easier if you have more than required at this point |
| 10g | Fresh Ginger (small cubes) |
| 1 Tsp | Shrimp paste |
| 2 Tab | Dried shrimp |
| 1 Tab | Fish sauce |
| 1 Tab | Sugar syrup |
| ½ Cup | Water |
| ½ cup | Roast Peanuts (whole) |
| 3 | Bird’s eye chillies |
| 3 | Limes (cubed with skin on) |
| 1 Cup | Ground coconut meat |
| 300g | Fresh coconut |
| 3 Tab | Further dried shrimps (fried) |
- Peel fresh coconut using a vegetable peeler into strips. Finely chop the peeled coconut to make little 5mm x 1mm strips
- Roast garlic, shallots and ginger in oven
- While above is roasting put ground coconut in one dry wok and roast over a medium heat until quite brown. Keep the coconut moving
- Do as above to chopped coconut. If you are quick you could do them both at once but they really should be kept moving to stop sticking
- Once chopped coconut is browned add sugar syrup and mix
- Take garlic, shallots and ginger from oven, peel garlic, shallots and trim galangal ginger to 10 grams if required
- Put garlic, shallots and galangal ginger into a mortar and pound into paste
- Add shrimp paste to mortar and mix
- Add water to mortar and mix. Pour mortar contents into a pot
- Add palm sugar and fish sauce to pot and heat on medium heat
- Once sugar is dissolved and has started to thicken up taste and adjust if required
- Add ground coconut and dried shrimps
- To serve; in a lettuce leaf put some roasted chopped coconut, ginger, dried shrimp, garlic and lime. Cover with the sauce we made previously and put in mouth (DELICIOUS!!!)