FOR A VIDEO VERSION OF THIS RECIPE, CLICK HERE.
This recipe is one that we featured in our Southeast Asian cooking class once upon a time, and we still have a soft spot for it. It's such a great option for spring and summer entertaining, as it's made to be eaten with your hands.
INGREDIENTS:
100g cooked crab meat (or a small side of smoked trout)
½ cup Thai basil leaves
½ cup coriander sprigs
2 tablespoons shredded coconut, toasted
1 small eschalot, finely sliced
2 markrut leaves, finely sliced
3 segments of pomelo
8 betel leaves
2 teaspoons chilli jam
Nam Jim
2 tablespoons peanuts, roasted
2 tablespoons shaved palm sugar
2 tablespoons fish sauce
1 small green chilli, finely sliced
1 coriander root, finely chopped
½ teaspoon grated ginger
½ teaspoon finely grated lime zest
2 tablespoons lime juice
METHOD:
Roughly chop the peanuts and place in a heat proof bowl.
Dissolve the palm sugar in the fish sauce in a small saucepan, bring to the boil and cook for a minute or so to make a light caramel. Pour over the peanuts.
Add the rest of the ingredients, stir well. Any lumps of caramel should dissolve while you prepare the rest of the dish.
Arrange 8 leaves on a serving platter.
Combine the crab meat with remaining ingredients, keeping a little of the coconut aside for garnish.
Dress with the Nam Jim and gently mix together.
Divide the mix between the leaves, top with a little chilli jam and garnish with toasted coconut.
Serve!