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Recipe from: David Thompson
1 cup galangal, peeled shredded and roasted
2 cups dried prawn
3 cups grated coconut, roasted
1 cup roasted gapi
4 cups palm sugar
5 limes cut into small cubes
20 red shallots, cubed
5 cups young ginger, cubed
prik kii nuu chiles, finely sliced
2 cups peanuts, roasted and coarsely ground
2 cups coconut, shredded and roasted
5 stalks lemon grass, very finely sliced
2 kg grilled yamba prawns, peeled and deveined
Pound the galangal, dried prawns, coconut and gapi.
Combine all of the ingredients in a small saucepan and simmer for 10 minutes until it has reduced by half. Skim regularly. Strain and cool.
Combine all in a bowl and dress with sauce and serve on the betel leaves.