Friday - - Recipe Cards -

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.

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