2 garlic cloves, minced
1 stalk lemongrass, minced
1 to 2 Thai chilies, seeded and minced
1 cup lemon basil (kemanggi) or Thai basil, chopped
1/4 cup dry roasted macadamia nuts, chopped
1/2 tsp coarse sea salt
2 TBS vegetable oil
Use a mortar and pestle to grind the pesto ingredients into a fairly smooth paste. You want to make sure to grind the lemongrass and chiles well to eliminate grittiness.
Soften a rice paper round in water. Place a cilantro leaf in the center, topside of the leaf pressed against the round. Lightly season a square of the salmon with salt and place on top of the cilantro leaf. Spread a layer of the pesto on the salmon. Fold the rice paper around the salmon forming a packet. Follow the same procedure for the rest of the salmon pieces.
Steam the packets for 3--4 minutes over boiling water. Heat the tablespoon of oil in a frying pan over medium high heat. Fry the steamed packets on their bottoms (pesto side) for a minute or so, crisping the rice paper.
Serve with rice and pea shoots fried with garlic for a delicious meal.