Serves: 4
Total Calories: 286

COCONUT CHILI SAUCE
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
TOPPING
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

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra