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Thai leaf wrapped Appetizer with Palm Sugar & Shrimp Paste.



  • 10 g  Shallot
  • 10 g Ginger
  • 10 g Dried shrimp, crusted
  • 10 g palm sugar
  • 5 g Shrimp ppaste
  • Salt



  1. Roast shallot & ginger until aromatic. Remove from the heat.
  2. Using the blender blend finely and add dried shrimp and fried coconut.
  3. Heat  work on low heat. and roast palm sugar with shrimps paste
  4. Add all mixture until the content is thick, season with salts



  • 6 pcs  wild petal fruits
  • 100 g Fried coconut, sliced
  • 100 g Dried shrimp
  • 100 g  Roast  peanuts ground . crusted
  • 50 g Shallot, cut into small diced
  • 50 g Lime, cut into small dice
  • 10 g Bird chill, cut into small



Wrap all ingredients with wild petal leaves and serve with sauce

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