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Serves 6 as an appetizer
Filling ingredients
½ pound boneless lean beef (such as tenderloin or sirloin), cut into 1/2-inch cubes
½ cup canned or fresh coconut milk
½ teaspoon salt
½ cup dry roasted peanuts, coarsely chopped
3 tablespoons peeled and cubed ginger, preferably young ginger
½ cup chopped shallots
1 lime, cut into tiny wedges or cubes
1 cup chopped mint or celery leaves
2 tablespoons minced bird or Serrano chiles
2 medium heads tender leaf lettuce or Bibb lettuce, washed, dried, and separated into leaves
Sauce
1 bird or Serrano chile, minced (or use 2 for more heat)
¼ teaspoon salt
1 tablespoon sugar
½ cup sour orange juice, or substitute ¼ cup regular orange juice mixed with ¼ cup lime juice
2 tablespoons dry roasted peanuts, very finely chopped
Place the beef in a heavy pot with the coconut milk and salt. Bring to a gentle boil, reduce the heat and then simmer, stirring occasionally, for 10 minutes. Transfer to a shallow bowl and set out on the table with a small serving spoon. Arrange the remaining filling ingredients in piles on a platter. Put the lettuce leaves on the platter or in a shallow bowl to one side.
To prepare the sauce, place the chile in a mortar with the salt and pound to a paste, then transfer to a bowl and stir in the sugar and juice. Or finely mince the chile, place in a bowl, and stir in the salt, sugar, and juice. Just before serving, stir the peanuts into the sauce, Taste and adjust the seasonings if you wish. Transfer to one or more condiment bowls and set out on the table with several small spoons so guests can drizzle sauce onto their roll-ups.
Show your guests how to assemble a roll-up, then invite them to try.
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