David Thompson

Miang Gung - Miang of prawns

Ingredients

1 cup galingale, peeled shredded and roasted
2 cups dried prawn
3 cups grated coconut, roasted
1 cup roasted gapi
4 cups palm sugar
fish sauce
water
5 limes cut into small cubes
20 red shallots, cubed
5 cups young ginger, cubed
bird's eye chillies, finely sliced
2 cups peanuts, roasted and coarsely ground
2 cups coconut, shredded and roasted
5 stalks lemon grass, very finely sliced
2 kg grilled yamba prawns, peeled and deveined
Betel leaves

Method

Pound the galingale, dried prawns, coconut and gapi.

Combine all of the ingredients in a small saucepan and simmer for 10 minutes until it has reduced by half.

Skim regularly.

Strain and cool.

Combine all in a bowl and dress with sauce and serve on the betel leaves.