Ingredients
| 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) | |
| FOR THE SAUCE | |
| 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.
Served with EARL GREY SUAVE
View the recipe collection here
Instructions
| 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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