For the broth: Heat the oil in a hot wok
, and then saute the garlic, shallots
and onions until browned. Stir in the tamarind
pulp and chili flakes. Add the coconut juice, fish sauce
, soy sauce
, half the eggs
, the lemongrass, lime
, pinch sea salt
and the fish bones. Simmer
for 15 minutes.
Mix the fish with the remaining egg and black pepper. Lay 1 lettuce leaf down and top with some cabbage, spring onions
, cilantro, mint and spinach. Top with a few slices of fish. Wrap the lettuce up around the filling, then secure the ends with a bamboo skewer. Repeat with the remaining ingredients, securing each parcel with a bamboo skewer
Cook the fish parcels in the simmering broth
for 1 minute, then enjoy straight away.