Ingredients
- 6 tablespoons grated coconut, roasted
- 1 teaspoon finely diced lime
- 1 tablespoon diced young ginger
- 2 tablespoons diced red shallot
- Handful of coriander leaves
- 6 red bird’s eye chillies, finely sliced
- 4 prawns, blanched, peeled, deveined and sliced
- 1 cup pomelo flesh
- 16 betal leaves
- 4 slices galangal, roasted
- Large pinch of salt
- Large pinch of shrimp paste (gapi), roasted
- 1 tablespoon dried small prawns
- 1 tablespoon peanuts, roasted
- 340g palm sugar
- ¼ cup water
- 4 tablespoons Squid Premium Fish Sauce
- 3 tablespoons tamarind water
Method
- Make the paste: Gradually pound the galangal, salt, half of the sliced chillies, shrimp paste, dried prawns, peanuts and three tablespoons of roasted coconut together using a pestle and mortar, adding one by one, until smooth.
- Make the sauce: Heat palm sugar with water in a small saucepan. When dissolved, simmer for several minutes until the syrup is quite thick. Add fish sauce, then stir in the paste and continue to simmer for a few minutes, until the galangal can be smelt. Add tamarind water, but do not simmer for too long or it will scorch – and do not reduce too much or the dressing will harden on cooling. Remove from heat. When cooled a little, check the seasoning: it should taste sweet, rich, sour and salty.
- Assemble: Combine remaining ingredients except betal leaves. Dress with a few spoons of the sauce, and serve on the leaves.
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
