Recipe by Chef Ben Bertei from The Spirit House
Original coming from the Northern Thai/ Burmese border, these little snacks are an amazing combination of flavours & textures. Made with`betel’ leaves but can be made with spinach or lettuce leaves if betel leaves are unavailable.
Makes 6-8 canapes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 tablespoon dried shrimp
2 tablespoons coconut, shredded and roasted
1 tablespoon peanuts, roasted and crushed
1 teaspoon galangal
1 teaspoon ginger
1 teaspoon shrimp paste, roasted
½ cup (135g) palm sugar
¼ cup (60ml) water
¼ cup (60mls) fish sauce
¼ cup (60mls) tamarind water or puree
200g Peking duck meat, shredded
2 tablespoons lemon grass, finely sliced
1 red banana chilli, de seeded and sliced
1 birds eye chilli, finely sliced
1 teaspoon lime zest
1 tablespoon ginger, julienned
2 tablespoons red grapes (sliced)
3 tablespoons coconut (shredded and roasted)
2 tablespoons peanuts (roasted and chopped)
- To serve
Fresh betel leaves
- For dressing: pound the dried shrimps, peanuts and coconut in a mortar and pestle. Add the galangal, ginger and shrimp paste and continue to pound to form a paste. Heat sugar and water in a saucepan over low heat. Simmer until it makes a thick syrup and is caramelized but not burnt. Add the paste and stir to form a honey consistency. Add tamarind paste and fish sauce and stir to combine. Set aside to cool. Do not refrigerate.
- For the salad: Combine the duck, lemongrass, lime zest, ginger, grapes, coconut and peanuts in a medium bowl. Add a few spoonfuls of cooled dressing to ensure the mixture is not too wet and toss gently to combine.
- Spoon onto betel leaves and roll up with fingers to eat.
Ben’s tips: Adding the ingredients in stages to the mortar and pestle will form a paste more quickly. Roasting the shrimp paste reduces its pungency.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.