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8 ounce canned sardines
4 to 6 leaves green leaf lettuce/Chinese lettuce
8 shallots, sliced
2 stalks lemon grass (ta-krai), lower ⅓ of stem, thinly sliced
4 garlic cloves (kratiem), sliced
¼ cup chopped green chili peppers (prik khee noo)
¼ cup fish sauce (nam pla)
¼ cup lime juice
½ cup mint leaves
¼ cup coriander leaves (bai pak chee)
2 green spring onions, sliced in 1 ½ inch pieces
Split each sardine in half lengthwise. Remove the backbone. Cut the lettuce in 4 inch sections and arrange on a plate. Place a sardine half on top of each piece of lettuce. Combine the topping ingredients and pour over the sardines Garnish with the mint, coriander and green spring onions.
To eat, wrap each sardine in its piece of lettuce, including some of the topping and garnish ingredients.