Thai Lettuce Wraps

• 1 cup Cooked baby shrimp
• 1 package Romain hearts
• 1/3 cup Dry shredded unsweetened coconut
• 2 pieces Green onions, sliced very finely
• 2 cloves Garlic cloves, minced
• 2 teaspoons Grated galangal or ginger
• 1/2 teaspoon Dried crushed child or sambas ouelek to taste
• 1/2 teaspoon Chill powder
• 1/4 teaspoon Sugar
• 1 tablespoon Fish sauce
• 3 tablespoons Good quality coconut milk
• 1 piece Lime cut into wedges
• 1/3 cup Fresh coriander
• 1/3 cup Dry roasted peanuts

1. Place coconut in dry frying pan set over medium heat. Dry fry until light golden amd fragrant. Immediately transfer to bowl to cool.
2. Whether you use ( cooked) fish or shrimp, make sure they are well drained ( gently squeeze out any excess water). Chop pieces up small.
3. Add most of the ground or finely chopped peanuts to a bowl along with seafood, reserving 1 tbsp for garnish
4. Next add green onions, garlic, galangal or ginger, child, child powder, sugar and fish sauce. Stir well.
5. Add coconut milk amd gently stir again. You can refrigerate at this point.
6. Before serving, add toasted coconut ( in order to preserve crunch), reserving 1 tbsp for garnish. Stir again.
7. To assemble as an appy, slice romaine hearts in about 3 pieces width wise and set on a platter. Scoop a good sized tablespoon on each leaf.
8. Top each one with a sprinkling of peanuts and coconut.
9. Add a final sprinkling of fresh coriander amd serve with lime wedges.
10. When ready to eat, squeeze a bit of lime over each

shrimp, hearts, unsweetened coconut, green onions, garlic, ginger, child, chill powder, sugar, fish sauce, coconut milk, fresh coriander, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-lettuce-wraps-5893560a6ad0bdd91204c553 (may not work)