Miang kham

Method

1. 1 Toast the grated coconut in a dry pan over low heat for 5 minutes until golden brown and fragrant, setting aside half for the sauce.
2. 2 Roast the dried shrimp for 2 minutes until fragrant, then coarsely grind them together with roasted peanuts.
3. 3 Cook palm sugar with shrimp paste, roasted coconut, and a little water over low heat for 10 minutes until the sauce thickens.
4. 4 Dice the ginger, dried onion, chili peppers, and lemon (with peel) into small pieces about the size of a chopstick tip.
5. 5 Wash the betel leaves, pat them dry, then arrange them along with the fillings and sauce on a plate.
6. 6 When eating, fold the leaf into a cone shape, add a little of each ingredient, drizzle with sauce, and roll it up before putting it in your mouth.