These kale wraps are one of the most interesting things I've had and they are definitely a conversation piece for a party. As you eat the kale wrap, you get a burst of each of the flavors: ginger, lime, coconut, peanuts, red onion and tamarind sauce.
To toast the coconut, spread the shredded coconut on a baking sheet and bake it at 375-400 degrees.
It will only take a few minutes so watch the coconut closely to make sure it doesn't burn.
Stir the coconut frequently so that it toasts evenly.
Score the limes lengthwise.
Then slice the limes into thin rings.
Quarter the slices so that half of each quarter has the rind and half does not. (By removing some of the rind, the lime quarters will not overwhelm the wraps.)
Tamarind Sauce
Pour the boiling water over the tamarind paste and let it steep for 20-30 minutes until it softens, mashing it occasionally to help it dissolve into the water.
Then place the mixture through a sieve and discard the fibrous chunks.
Stir the brown sugar into the remaining tamarind liquid and bring it to a boil.
Let the sauce simmer for 10-15 minutes until it reaches a syrupy consistency.
Let each person assemble the wraps by sprinkling peanuts, toasted coconut, chopped ginger, chopped onions and limes slices on the kale squares.
Drizzle some of the sauce or dressing over the ingredients and roll or fold up the kale to eat.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/kale-wraps/