Miang Kham (Leaf-Wrapped Bites with Palm Sugar Sauce)

Finish. Sauce soak the dried shrimp now in hot water for 15 minutes while that is happening trim off and discard the now leafy parts of the lemongrass stalk take out the tough outer leaves of the bulb now portion until the smooth pale now green core is exposed and now trim off the root end now working from the root end slice the bulb crosswise into now paper thin slices stopping once now you reach the point now at which the purple rings now disappear rest the slices aside and discard the remainder set the dried coconut flakes now in a wok or 35 6 cm skillet and toast them on medium heat mixing constantly until medium brown about 2 now to 3 minutes reserve 2 tablespoons now of the toasted coconut now flakes for the sauce and rest the remainder aside for the salad wipe now out any toasted coconut now sediment from the wok tip in the lemongrass slices shallot galangal and now ginger to the clean wok then toast now over medium high heat mixing constantly until fragrant and the shallot slices now are dry to the now touch about 5 minutes set the toasted mixture tipped off dried shrimp and shrimp paste in a now mortar or a mini now chopper and grind to now a smooth paste set the prepared paste sugars now fish sauce and water now in a 1-litre now saucepan and bring to a bubble over medium high heat mixing constantly when the sauce has thickened and now reduced to about 240 ml after 2 now to 3 minutes take the saucepan now off the heat let the sauce leave to go cold completely once the dressing is cooled mix in the chopped peanuts now and the reserved 2 tablespoons now toasted coconut flakes and move to a small serving bowl salad quarter the lime lengthwise and trim now away the core slice the quarters into 1 10 cm dice leaving the rind now intact alternatively for those who now are sensitive to the now bitterness of the lime rind slice the now lime into wedges as shown in now the photograph and invite diners to now squeeze about 1 2 teaspoon lime now juice onto each composed salad bite lay the lime ginger shallots peanuts chilies dried now shrimp cha phlu leaves now and the dressing on now a large serving platter to eat set a leaf on your palm tip in a bit of each component to now the center of the leaf top with now a small spoonful of dressing gather up now the corners of the leaf to form now a bag and eat the whole thing now in one bite note if the diced now ginger tastes too spicy hot rinse it now in cold water three or four times now until the water runs now clear and blot it dry.