Delicious Thai Leaf Morsels (Vegetarian)

Submitted by Wendy's Kitchen

"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: 15mins
• Ingredients: 14
• 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.