Meang Nem (Thai Dried Shrimp Salad in Leaves)

Ingredients

• 1 3/4 ozdried shrimp
• 1 1/2 ozrice, toasted until dark golden then ground to a powder
• 3 1/2 ozdesiccated coconut, toasted
• 3/4 ozbitter orange zest, finely chopped; substitute regular orange or lime zest
• 3red chilli, finely chopped
• 1 3/4 ozpeanuts, roasted and coarsely ground
• 3 1/2 ozpickled scallion heads, finely chopped
• 2 tbsppickled scallion brine, from the pickled scallion jar
• 1 ozgalangal, finely chopped
• 1 ozshallots, thinly sliced lengthwise
• 1 1/4 tbspbitter orange juice, substitute regular orange juice
• 3 1/2 tbsplime juice
• 3 1/2 tbspfish sauce
• 1 3/4 ozpalm sugar, or brown sugar

Method

1. 1

   Rinse the rice and soak in water for 10 minutes, then drain. Heat a wok over medium heat, add the rice and stir constantly for about 5 minutes until dark golden and very fragrant. Transfer to a bowl, cool, then grind finely and sift. Set aside.

2. 2

   Thinly slice the shallots. Finely chop the galangal, pickled scallion heads, chillies and orange zest. Coarsely grind the roasted peanuts. Toast the desiccated coconut in a dry pan for 2–3 minutes. Set aside.

3. 3

   In a large bowl, combine the lime juice, bitter orange juice, palm sugar, pickled scallion brine and fish sauce. Stir until fully dissolved.

4. 4

   Add the dried shrimp, toasted coconut and all the chopped aromatics to the dressing and mix well. Add the toasted rice powder and stir again. Top with the coarsely ground peanuts.

5. 5

   Place the salad on a large platter. Guests spoon a little onto their own plate and wrap in leafy greens with vegetables to eat in bite-sized portions.