Thai spinach cones with palm sugar sauce

25 October 2016 - 10:07 By Sunday Times Food Weekly

Thai spinach cones with palm sugar sauce (meang khum) INGREDIENTSPalm sugar dipping sauce750g palm sugar (or brown sugar)30g salt150ml water10g shrimp paste75g freshly grated root gingerCones800g spinach/chard leaves, washed, stems removed and cut in half lengthways1 lemon, chopped with rind1 large onion, finely chopped3cm fresh root ginger, peeled and finely diced2 sticks lemongrass, very thinly sliced4 fresh chillies, thinly sliced80g ( cup) peanuts80g (1 cup) toasted coconut flakesMETHODFor the sauce, combine the sugar, salt and water in a pot and bring to the boil. Stir until sugar and salt have dissolved. Add shrimp paste and ginger, reduce heat and simmer until thickened. Remove from heat and cool. Decant into an airtight container and refrigerate until needed. (Makes about 1 litre.)To assemble the dish, arrange the spinach leaves on a plate. Place the remaining ingredients in individual bowls around the plate. 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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