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Miang Khum(Spinach Leaf Wraps W/ Satay Roasted Coconut

Monday, 26 May 2008

Description

Foo Swasdee, a restaurant owner and sauce manufacturer in Austin, Texas, offers a unique and very flavorful appetizer that should be made a few hours before your party or dinner.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Vegetable

Cooking Method

No Cook

Heat Level

Chile

Thai

Meal/Course

Appetizer/Hors d'oeuvre

Makes

30 pieces

30 single spinach leaves, fresh, cleaned and dried
3/4 cup coconut flakes, unsweetened, toasted
1 tablespoon lime, whole, fresh, diced
1 tablespoon shallot, diced
1 tablespoon garlic, diced
1 tablespoon ginger root, peeled and diced
1/2 cup peanuts, fresh roasted
1/2 tablespoon Thai chile pepper, fresh, diced
4 ounces Satay Thai Roasted Coconut Salsa

Methods/steps

Place the spinach leaves flat on a serving platter.

Place 2-3 peanuts, one teaspoon of toasted coconut and a few pieces of all other fresh ingredients in the center of each spinach leaf.

To serve, add 1/2 teaspoon of Satay Thai Roasted Coconut Salsa on top of each spinach leaf; roll the leaf into a ball and eat the whole topped leaf in one bite. This results in an explosion of delicious varied flavors and textures.

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