4 betel leaves, washed and dried
2g salted peanuts, crushed
2g ginger, chopped
2-3 tiny slices lime, chopped
5g red onion, chopped
5g red chilli, chopped
5g green chilli, chopped
2g coconut chips, toasted
2g bamboo shoots, finely minced
2g lemongrass, chopped
2g cashew nut, chopped
4 small bamboo skewers (or try toothpicks)
15g galangal, chopped
25g lemongrass, chopped
25g grated coconut
9g soybean paste (we used Healthy Boy)
90g palm sugar, grated
150ml water
5ml soy sauce
5g salt

These spicy one-bite wraps originate in Southeast Asia. At East, they are filled with earthy, rustic Thai flavours and served as an appetiser to stimulate the taste buds. Most of the ingredients are used raw and only the sauce is cooked. Betel leaves are available in Fijian-Indian speciality shops; kawakawa leaves would be a good substitute.


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1.Toast all the filling ingredients.
2.To make the sauce, roast the galangal, lemongrass and coconut on an oven tray at 155°C until lightly coloured - about 15 minutes.
3.Blend together with the soybean paste. Set aside.
4.In a small pan, melt the palm sugar with the water, soy sauce and salt; bring to the boil, then turn down heat and simmer for 15 minutes.
5.Add the roasted ingredients to the palm-sugar mixture.
6.Fold betel leaves into small cup shapes and secure using bamboo skewers.
7.Divide filling ingredients evenly between leaves.
8.Serve with the sauce in a small side dish.

Food by Harmeet Singh Nanda / Drinks by Jebil Jacob Raju / Photography Jason Creaghan

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