This appetizer makes a lovely display and can be assembled ahead of time or served in individual bowls so that guests prepare their own portions (prepare a few samples before hand so guests have a sample to copy). Each wrap has its own unique taste and provides a small mouthful of flavor blast. You can make this appetizer a day or two in advance, since even the sauce will keep for several days as long as it is refrigerated.
1/2 cup flaked coconut
1 jar hoisin sauce
1 rounded teaspoon fresh ginger, peeled and minced
a few drops of hot sauce
1/2 cup fresh ginger, peeled and minced
4 limes, cut into 8 pieces each
2/3 cup green onions, diced (white and light green parts only)
1/2 cup dry-roasted peanuts, chopped
1/2 cup salted sunflower seeds
50 palm-sized, cup-shaped lettuce leaves (Boston, butter, or fresh baby spinach)
Preheat oven to 350 degrees.
1) Spread coconut on a cookie sheet and bake until golden brown. Remove from oven and set aside to cool.
2) In a blender, add hoisin sauce, 1/2 teaspoon of toasted coconut, minced ginger, and hot sauce to taste. Blend until smooth. Transfer sauce to a nonstick saucepan and heat over medium heat until just about to simmer, stirring frequently. Remove from heat and refrigerate until ready to use.
3) Arrange in individual bowls or separate heaps on a serving platter: the coconut, ginger, lime, onions, peanuts, and sunflower seeds. Arrange the lettuce leaves on a separate deep serving bowl and provide a brush.
4) To assemble wraps: Brush a small dab of sauce onto a leaf and sprinkle coconut, ginger, onions, peanuts, and sunflower seeds into the center of leaf. Squeeze a few drops of lime juice on top and fold lettuce to form a bite-size wrap that can be popped into the mouth in one bite. Makes approximately 50 wraps.
Nutritional Analysis per wrap: 36 Calories; 50 percent fat (2 grams); < 0.5 gram saturated fat; 10 percent protein; 40 percent carbohydrate; 0.5 gram fiber.