dried kombu seaweed, cut into 2-inch pieces)
low-sodium soy sauce
Chinese Five Spice powder
In a saucepan, place the dried kombu seaweed with water. Allow to simmer on low heat until the mixture reduces to about ½ cup (~18 mins). Remove leaves and preserve for later use.
Add the rest of the ingredients.
Thai basil leaves, de-stemmed
olive oil, to coat the pan
red onion, finely diced
carrot, finely diced
Thai red chili, finely diced
In a skillet, coat with a thin layer of olive oil. Place whole Thai basil leaves in one layer.
Preheat the oven to 400°F. While oven is heating, bake the leaves in the skillet for ~10 mins. Flip them halfway through baking. Remove the smaller pieces once crispy as the larger pieces may take more time. Transfer all the basil leaves and leave aside.
In a large bowl, combine everything and coat with kombu sauce evenly.
Add to skillet and bake for ~25 minutes. Stir halfway to brown the other side.
In the skillet, move the filling to one side. Top up with crispy Thai basil leaves and whole Thai chilies.
red onion, thinly sliced
green papaya, julienne
limes, cut into wedges
You will be serving on the skillet. Fill the rest of the skillet all ingredients for wrapping.
Squeeze a generous amount of lime juice.