Thai spinach bites

Thai spinach bites

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins

Easy

Serves 4
These little Thai nibbles are ready in just 10 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal36
  • fat2g
  • saturates0g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein2g
  • salt0.15g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 segmented and chopped limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2cm piece chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 finely sliced shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ chopped chilli
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp coriander leaves
  • 2 tbsp peanuts
  • dash fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • sprinkle sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 8-12 baby spinach leaves

Method

  1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.

  2. Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gromie
16th Feb, 2016
I agree with previous poster what does it mean when it says segment of lime? I knew it would be disgusting if I chopped the lime skin into the dish so I squeezed lime over the dish instead. These bites lack substance, they need another ingredient like carrot, cucumber or beansprouts to pack them out. It was like eating the base of a Thai curry, not nice.
SwiftLady
6th Feb, 2019
Please see my reply to previous poster below - this will really help. I think if the lime flesh went in as planned in recipe, you would find a big difference. Good luck!
CARKIR
28th Nov, 2015
5.05
Made these over a year ago and they were delicious. Just came back to find the recipe as will be making them tonight! Surprised they do not have more ratings since. If you want to impress your dinner party guests with something different then this is your dish!
jchaps86
19th Jun, 2015
Made this today and it was unedible? Can someone clarify what a segmented and chopped lime is? I chopped the zest off a lime then cut the leftover lime up and put it in but all i could taste with the end result was the lime.
SwiftLady
6th Feb, 2019
This is, quite literally, the segments of a lime - i.e. if you eat an orange, you peel it, and segment it and each each segment. If you were not taught how to make Fruit Salad at school, then I understand why you don’t get it (I’m a Food Prep & Nutrition Teacher and former Artisan Food Producer, so hope I can help you enjoy this starter). Once you have learnt how to do this, it is the same technique for any citrus fruit - grapefruit, orange, lime, tangerine etc etc. 1) Take the lime, take a sharp knife and, with the ‘pip’ at the top, try to cut off the peel cleanly - your aim is to cut around the shape of the lime, removing the green ‘zest’ together with the white ‘pith’ underneath. Make sure you definitely remove ALL the pith - it tastes bitter and horrible and you do not want this horrid white stuff! The key thing is to try to remove this cleanly whilst removing the minimum amouth of ‘flesh’ - i.e. green fruity stuff you want - underneath.Do not press too hard down on the lime whilst doing this - hold lightly but firmly. 2) Once you have done this, turn lime on it’s side so the ‘segments’ run left to right and then chop in half. 3) Lay each lime halve down on it’s flat surface. Looking down on the lime you should now see a series of lines going out from the centre - looking a little bit like a mad clock (!). These are the ‘segments’. Take your knife and, holding lightly but firmly and following each white segment line, slice down the guidelne to separate each segment and place on a saucer or plate separately. 4) A ‘segmented and chopped lime’ goes one step futher - take each segment and chop widthwise across it’s length to your desired finished size. Da-Dah! And you’re done! Hope this helps. :)
mrs smith
29th Nov, 2013
5.05
Top recipe! Can't reccommend it highly enough - perfect balance of ingredients - everyone wanted the recipe, loved it.
mckinnon
27th Apr, 2013
5.05
Made these for a Thai evening for friends, they were fighting over the last one. Easy and delicious.
skye38
31st Dec, 2011
5.05
Easy, quick, healthy and delicious.
alaura
26th Apr, 2011
I made these as part of an oriental-themed dinner. They were great fun as they were quite strong and full of flavour so they got everyone talking! Great with pre-dinner drinks but as everything is raw, you might want to go easy on the chilli and make sure it is well incorporated as I think some of my leaves were quite mild whilst others packed a huge punch!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?