Preparation

For 25 pieces:

To make the sauce: Combine the coconut, ginger, shallots and hoisin sauce in a mini-processor or blender. Pulse to a fairly smooth paste, scraping down the sides as you work, adding a little of the vegetable stock as needed. In a saucepan, combine the coconut-ginger paste, vegetable stock, sugar, tamarind, soy sauce, and salt. Stir well and bring to a rolling boil over medium heat, stirring often. Boil for 2 minutes, stirring and adjusting heat so that the sauce does not boil over. Reduce the heat to a gentle boil and simmer, stirring, until the sauce is dark brown. It should be thickened to a medium syrup and well combined, about 10 minutes. When the sauce reaches room temperature, it should be a little thicker than real maple syrup but thinner than honey. Transfer to a bowl and set aside, uncovered, to cool; you should have about 1¼ cups. At this point the sauce can be covered and refrigerated for up to 4 days.

To serve: Arrange the treat ingredients, except for the lettuce leaves, in separate heaps or separate bowls. Arrange the lettuce leaves on a platter as individual small cups.

To eat: Take a lettuce leaf as your bowl and add small amounts of treats to it, then top with a dollop of the sauce. Fold into a small packet and pop into your mouth.

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Ingredients

0.12 cups
coconut, toasted

0.72 tbsp.
ginger, fresh, peeled and coarsely chopped.

0.48 tbsp.
shallots, coarsely chopped

0.24 tbsp.
hoisin sauce

0.18 cups
vegetable stock

0.24 cup
palm sugar or brown sugar

0.06 cups
tamarind liquid

0.24 recipe
Treats (ingredients below)

0.12 cups
coconut, toasted

0.12 cups
ginger, fresh peeled, 1/4" chunks

0.12 cups
limes, with peel, 1/4" chunks

0.12 cups
shallots, 1/4" chunks

0.48 tbsp.
Thai bird chiles, thinly sliced

0.24 cup
almonds, slivered, roasted, and salted

0.24 head
butter lettuce

0.48 heads
Belgium endive

0.48 tsp.
soy sauce

0.48 tsp.
salt