Also see Swiss Chard Wraps with Almond Lime Dip.
From Aim True by Kathryn Budig. Copyright © 2016 by Kathryn Budig. Reprinted by permission of William Morow Books, an imprint of HarperCollins Publishers.
- 20 bite-size wrapsServings
- 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, cooked and cut into thirds
- 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 jalapeño and/or red chile peppers, thinly sliced
- 1/2 cup peanuts
- 3 to 4 limes, thinly sliced and cut into small wedges
- 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!