SPINACH CONES WITH PALM SUGAR SAUCE
peeled and finely diced 2 sticks lemongrass, very thinly sliced 4 fresh chillies, thinly sliced 80g peanuts 80g toasted coconut flakes 1 For the sauce, combine the sugar, salt and water in a pan and bring to the boil. Stir until sugar and salt have dissolved. 2 Add shrimp paste and ginger, reduce heat and simmer until thickened. Remove from heat and cool. 3 Decant into an airtight container and refrigerate until needed. (Makes about 1 litre.) 4 Arrange the spinach leaves on a plate. Place remaining ingredients in individual bowls around the plate. 5 To make a cone, place a spinach leaf in the palm of your hand. Roll into a cone. Spoon a small amount of each condiment into the cone and top with palm sugar sauce.