Directions

To Make

1. Gradually pound the galangal, salt, half of the sliced chillies, shrimp paste, dried prawns, peanuts, and 3 tbsp of the roasted coconut together using a mortar and pestle, adding each ingredient one by one, until smooth.
2. In a small saucepan, heat the palm sugar with water until dissolved, then simmer for several minutes until the syrup is thick.
3. Add the fish sauce, stir in the paste, and simmer for a few more minutes until fragrant with galangal.
4. Add tamarind water and stir gently—avoid simmering too long or the sauce will harden when cooled. Remove from heat and allow to cool slightly. Taste and adjust for sweet, sour, salty balance.
5. In a bowl, combine the remaining ingredients except the betel leaves. Dress with a few spoons of the sauce and mix gently.
6. To serve, spoon the mixture onto betel leaves and enjoy immediately.