Thai Leaf Wrap Appetizer Recipe


Main Ingredient


 Butter lettuce head3⁄4 Ounce (Large Lettuce)
 Unsweetened shredded coconut1⁄2 Cup (8 tbs)
 Coconut syrup1⁄4 Cup (4 tbs)
 Cooked shelled shrimp1⁄2 Cup (8 tbs) (Tiny Ones)
 Thinly sliced shallots/Red onion1⁄4 Cup (4 tbs)
 Slivered fresh ginger3 Tablespoon
 Roasted salted peanuts1⁄2 Cup (8 tbs)
 Chopped hot chiles1⁄2 Cup (8 tbs) (Fresh / Canned, Chile Such As Jalapeno)

Nutrition Facts

Serving size: Complete recipe

Calories 1148 Calories from Fat 615

% Daily Value*

Total Fat 73 g112.8%

Saturated Fat 34.4 g172.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 649.5 mg27.1%

Total Carbohydrates 108 g36.1%

Dietary Fiber 17.4 g69.7%

Sugars 41.6 g

Protein 29 g58%

Vitamin A 68.9% Vitamin C 508.6%

Calcium 14.5% Iron 34.9%

*Based on a 2000 Calorie diet


Rinse lettuce leaves and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Meanwhile, toast coconut in a 10- to 12-inch frying pan over medium-low heat until golden, 5 to 8 minutes, stirring frequently.
Use 1/4 cup to prepare Coconut Syrup; set remainder aside.
Tear or cut large lettuce leaves in half to make smaller cups.
Thinly slice lime, then cut each slice into quarters.
On a serving tray, arrange lettuce, lime, shrimp, shallots, ginger, peanuts, chiles, reserved 1/4 cup toasted coconut, and Coconut Syrup.
To eat, spoon a bit of each condiment inside a lettuce leaf, drizzle lightly with syrup, wrap up, and eat.