Thai-Style Savory Leaf Wraps
Delightful sweet and spicy spinach leaf wrap filled with coconut, dry roasted peanuts, chopped dried plums, dried shrimp and chiles, topped with a Cilantro Lime Sauce.
Cilantro Lime Sauce:
1 large clove garlic, chopped
1 red Thai bird chile, chopped
1 shallot, sliced
1⁄4 cup lime juice
1⁄4 cup nam pla
(Thai fish sauce)
2 tbsp. chopped cilantro
2 tbsp. sugar
2 tbsp. water
36 spinach leaves (about 3-4 in. each), stemmed
1⁄2 cup toasted unsweetened coconut
1⁄2 cup unsalted dry roasted peanuts
1⁄3 cup finely diced fresh ginger
1⁄3 cup chopped pitted dried plums (prunes)
2 shallots, cut into 1⁄4-in. dice
1 lime, cut into 1⁄4-in. dice (including peel)
1⁄4 cup small dried shrimp
4-5 fresh Thai bird chiles or
3 serrano chiles, cut crosswise into thin slices (seeds removed for less spicy dish, if desired)
1⁄3 cup cilantro leaves
1. For Cilantro Lime Sauce: Using a mortar and pestle, grind garlic and chile to form a paste; transfer to glass jar with lid.
2. Add remaining ingredients. Cover and shake until blended and sugar is dissolved.
3. For Wraps: In center of each spinach leaf, place a small amount of coconut, peanuts, ginger, dried plums, shallots, lime, dried shrimp, and chiles.
4. Top with cilantro. Drizzle with Cilantro Lime Sauce. Fold to form small pocket and serve.