3 tablespoons roasted, grated coconut
2 tablespoons ground peanuts
1 tablespoon dried prawns
3 slices roasted galangal
1 cup palm sugar
¼ cup water
4 tablespoons fish sauce
3 tablespoons tamarind water
1 small piece gapi (shrimp paste)
2 tablespoons roasted, grated coconut meat
1 tablespoon ginger brunoise
2 tablespoons red shallots brunoise
½ teaspoon lime fine brunoise
1 scud finely sliced
50 grams green mango shredded
10 grams roasted peanuts coarsley ground
50 grams crab meat
5 betel leaves
Pound roasted coconut, peanuts, dried prawns, galangal, and chilies in a mortar and pestle until fine (you can also purée them if you wish).
In a small pot, heat the sugar and water until dissolved, then add the Paste and simmer for several minutes until thick. Pour in the fish sauce and continue to simmer for a few minutes, then add tamarind water. Do not simmer for too long after this otherwise the tamarind will become scorched and taste bitter. Allow to cool until thick.
To Assemble and Serve:
In a bowl combine coconut meat, ginger, shallots, lime, scud, green mango, roasted peanuts, and crab meat. Dress with Sauce. Serve on betel leaves and sprinkle coriander leave for garnish.