Shrimp Swiss Chard Wraps
From Aim True [1] by Kathryn Budig
Ingredients
- 1/2 cup unsweetened coconut flakes
1 stalk lemongrass, sliced
2 tablespoons grated fresh ginger
1/2 cup hot water
1 tablespoon fish sauce
1/2 cup tamarind paste or quince paste
1/2 cup coconut or brown sugar
1 tablespoon coconut oil
10 shrimp
1 teaspoon seasoned or spicy salt
1 bunch Swiss chard, cleaned and torn to hand-size pieces
3 shallots, slivered
2-inch piece fresh ginger, slivered
2 to 3 jalapeños and/or red chili peppers, thinly sliced
1/2 cup peanuts
3 to 4 limes, thinly sliced and cut into small wedges
Directions
- In a saute pan over medium heat, toast the coconut flakes for 2 to 3 minutes, or until they are golden brown (watch closely, they burn fast). Transfer them to a bowl.
- Add the lemongrass and grated ginger to the saute pan and dry toast them for 2 minutes. Add the hot water, fish sauce, tamarind paste, and sugar and stir until combined.
- Reduce the heat to low and cook for 5 minutes. Stir in 1 tablespoon of the toasted coconut flakes, transfer the sauce to a bowl, and set it aside.
- Bring the heat back up to medium-high and melt the coconut oil in the saute pan. Add the shrimp, and sprinkle them with the seasoned salt. Cook for 2 to 3 minutes, or until they are curled and pink. Chop them into small pieces.
- Arrange all the ingredients within reach in this order: chard, shallots, ginger, jalapeños, the remaining toasted coconut, shrimp, peanuts, sauce, and lime wedges.
- Start with a piece of chard, and add a pinch each of shallots and ginger, 1 to 2 pieces of the jalapeños, a pinch of toasted coconut, a few bits of shrimp, 1 to 2 peanuts, a drizzle of sauce, and the juice from a lime wedge. Roll it up (don't try to make them pretty, this is street food!) and pop it into your mouth!
Information
- Category
- Seafood, Appetizers
- Cuisine
- Other Asian
- Yield
- 20 bite-size wraps
- Total Time
- 29 minutes, 59 seconds