King Cobra

Serves: 4
Total Calories: 286


2 tablespoons unsalted butter
1/4 cup palm sugar or honey
1 teaspoon roasted chili paste
1/4 cup flaked coconut
1/2 cup
2 tablespoons Thai fish sauce
2 tablespoons ground unsalted peanuts
2 heads Belgian endive or inside leaves of 2 heads of romaine lettuce
6 ounces cooked medium shrimp (21 to 25 per ound) shelled, deveined, and cut into 1/4 inch dice
3 tablespoons whole, unpeeled limes cut into 1/4 inch dice
3 tablespoons peeled fresh ginger cut into 1/4 inch dice
3 tablespoons shallots cut into 1/4 inch dice
3 tablespoons finely diced lemon grass
2 tablespoons finely diced serrano chili
1/2 cup toasted coconut
2 1/2 tablespoons toasted pine nuts


For the sauce, melt butter in a small saucepan over medium heat. Add palm sugar and chili paste and stir until palm sugar is melted, about 2 minutes. Add flaked coconut, coconut milk, fish sauce, and ground peanuts and bring to boil. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Separate endive leaves, wash, and dry. Arrange on a platter.

Place topping ingredients in individual small bowls, or arrange ingredients in cobra design. To serve, have diner top each endive leaf with several pieces each of first 6 topping ingredients. Spoon on about 1 teaspoon sauce; sprinkle with coconut and pine nuts.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 142

This King Cobra recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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