Miang Gung

• One 1 1/2-inch piece fresh ginger, peeled and chopped
• 1 tablespoon shrimp paste (page 9) or dried bay shrimp
• 1/4 cup palm or brown sugar
• 2 tablespoons nam pla
• 3/4 cup unsweetened shredded coconut
• 1/4 pound medium to large shrimp, peeled
• 4 shallots, minced
• One 1-inch piece fresh galangal or more ginger, peeled and minced
• 4 fresh chiles, preferably Thai, stemmed, seeded, and minced
• 1 lemongrass stalk, trimmed, smashed, and minced (page 143)
• 1/4 cup chopped roasted peanuts
• 8 betel, spinach, butter, or Bibb lettuce leaves
• 2 limes, cut into wedges

1. Put the first four ingredients and 1/2 cup of the coconut in a blender.
2. Blend until smooth, keeping the blender running and adding just enough water, about 1/2 cup, to produce a saucelike consistency.
3. Set aside.
4. Bring a small pot of water to a boil.
5. Add the shrimp and cook until pink, 2 to 5 minutes.
6. Drain, rinse under cold water, drain again, and chop into small dice.
7. Serve at the table.
8. Each guest should put a bit of the shrimp, shallots, galangal, chiles, lemongrass, peanuts, and remaining coconut in the center of the betel or other leaf.
9. Spoon some of the sauce and squeeze some of the lime onto the filling, wrap loosely, and eat.

ginger, shrimp, palm, coconut, shrimp, shallots, fresh galangal, fresh chiles, stalk, peanuts, butter

Taken from www.epicurious.com/recipes/food/views/miang-gung-385591 (may not work)