Delicious Thai Leaf Morsels (Vegetarian)

These are fabulous starters - an explosion of flavour modified from a recipe by the Spirit House restaurant and Cooking School. If you cannot obtain betel leaves (cha plu) you can use baby spinach or butter lettuce leaves.

• Ready In: 15 mins
• Yields: 20 leaves

Ingredients

• 2  tablespoons roasted peanuts, crushed
• 1  carrot, finely chopped
• 1  cucumber, peeled and finely chopped
• 1⁄2 cup red shallot, chopped finely
• 1  lemongrass, white part only finely chopped
• 1 -2  red chile, deseeded and chopped
• 1  tablespoon fresh ginger, chopped
• 1  lime, peeled and finely diced
• 1⁄2 cup lychees, chopped (canned okay)
• 20  betel leaves

• Dressing

• 1  tablespoon palm sugar
• 1  tablespoon lime juice
• 1  tablespoon tamarind juice
• 1  garlic clove, finely chopped

Directions

1. To make dressing combine all ingredients in a bowl.
2. To assmeble combine all filling ingredients except leaves in a bowl. Toss with dressing.
3. To serve arrange leaves on a platter and spoon filling onto each leaf.