Pomelo Banh Trang Rolls | Cruise Scoop
BY CHEF KATHRYN KELLY INGREDIENTS For the Miang Dipping Sauce: 1 cup palm sugar ½ cup water 1 Thai chili ¼ cup coconut flakes, toasted ¼ cup crushed macadamia nuts 1 tablespoon fresh lime juice 2...
Ingredients
- 1 cup palm sugar
- ½ cup water
- 1 Thai chili
- ¼ cup coconut flakes, toasted
- ¼ cup crushed macadamia nuts
- 1 tablespoon fresh lime juice
- 2 teaspoons ginger juice
- Segments of 4 pomelos
- ¼ cup salted dry-roasted peanuts, finely crushed
- 2 tablespoons finely minced shallot
- 8 Thai basil leaves, chiffonade
- 8 mint leaves, chiffonade
- 8 rice paper rounds
- 8 butter lettuce leaves
- 8 chive stems
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