Ingredients:

20 green cabbage leaves
1 cup grilled chicken breasts,chilled and minced very small
1 clove garlic,minced
1 shallot,minced
2 scallions,white and green parts,finely chopped
1 teaspoon crushed red pepper flakes
3-4 serrano chilies, seeded and slivered
1 teaspoon sugar
¼ teaspoon sea salt, fine
1 tablespoon nam pla
1 ½ inch piece fresh ginger,peeled and diced
¼ fresh lime, with peel,slivered
¼ cup dry-roasted peanuts,finely chopped or buzzed in a food processor
20 toothpicks

Methods:

Cut the cabbage leaves with a 3-inch round biscuit cutter in the center of each leaf. You may need to use a pairing knife around the edge. Wash the finished cabbage circles and set aside to dry.

Combine the remaining ingredients (except the ginger, lime, and peanuts) in a bowl. Mix well to combine, and let sit for about 15 minutes. The recipe up to this point can be done a day ahead and put in the refrigerator until ready to assemble.

To assemble, use a melon-baller or rounded teaspoon and place one scoop of the chicken mixture into the center of each cabbage leaf. Garnish with a nugget of ginger, a sliver of lime, and some peanuts. Fold the circle in half and carefully close with a toothpick. Serve on a platter with extra peanuts, lime and ginger in the center.