Mian Kam Recipe - Los Angeles Times

Ingredients

• ¼ cup tamarind paste
• ¼ cup grated coconut palm sugar
• 2 tablespoons fish sauce
• 1 ¼ cups unsweetened grated coconut, toasted
• ½ small lime, preferably organic
• 1 1-inch piece fresh young ginger, scrubbed
• 1 small shallot, trimmed and peeled
• 12 whole roasted unsalted peanuts
• 6 red Thai chiles, stemmed and halved crosswise
• 12 whole dried shrimp
• 12 3- to 4-inch-round nasturtium leaves