Roasted coconut on betel leaves
By: Ian Pengelley From: Good Food Live
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Roasted coconut on betel leaves
- Prep time:
- 25 mins
- Cook time:
- 5 mins
- Serves:
- 4
Add a touch of glamour to your dinner party with Ian Pengelley's sophisticated and exotic starter
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Ingredients
- 5 Pomegranates, eeds scooped out
- 1/2 Coconut, flesh shredded and roasted till golden
- 2 tbsp Coriander, leaves picked
- 2 tbsp mint leaves, ripped
- 1 Spring onion, cut into short, fine strips
- 1 tbsp crushed roasted Peanuts
- 1 bird's eye chilli, chopped
- 4 betel leaves
For the miang sauce:
- 225g Palm sugar
- 55 ml water
- 4 slices of galangal, roasted and ground
- 4 tbsp Fish Sauce
- 3 tbsp tamarind water
Method
1. First make the miang sauce. Place the palm sugar and water in a pan. Bring to the boil, stirring, and simmer until it becomes a thick syrup.2. Add the galangal, then the fish sauce and tamarind water, mixing well.
3. Place the pomegranate seeds, shredded coconut, coriander, mint, spring onion, peanuts and chilli in a bowl. Add three tablespoons of the Miang sauce and toss thoroughly.
4. Divide the pomegranate mixture neatly among the betel leaves and serve.
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