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Palm Sugar, Ginger and Grated Coconut Served in Peper Leaves
Miang Phama - เมี่ยงพม่า
Description
Firstly, you need to prepare the coconut.
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Recipe Tags | palm sugar ginger coconut peper leaves |
Ingredients
| 1⁄2 | coconut (fresh) | |
| 1⁄2 | c | palm sugar |
| 3 | T | fish sauce |
| 2 | T | ground dried shrimps |
| 1 | T | sesame seeds (roasted) |
| 4 | T | lime juice |
| 25 | pepper leaves | |
| 1⁄4 | c | ginger (shredded) |
| 1⁄2 | c | peanuts (roasted- ground) |
Instructions
Firstly, you need to prepare the coconut. Cut it into chunks and grate the white flesh using a grater. You need ½ cup of the grated flesh. Set aside. Put the palm sugar into a pan over a low heat and keep stirring until it dissolves and starts to turn brown. Add the fish sauce and stir well.
Add the ground shrimps, sesame seeds, shredded ginger and limejuice. Stir to combine and keep stirring until the sauce is starts to thicken. Turn off the heat and set aside.
To serve, spoon some of the sauce into the middle of the pepper leaves. Sprinkle on some of the grated coconut, shredded ginger and peanuts. Fold the pepper leaves to make a cone shape. Serve.