Photograph of the finished Miang kham

Thailand · Cuốn lá lốt ăn chơi Thái

Miang kham

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wild betel leaves Wild betel leaves 32 leaves
  • Photograph of Dried shrimp Dried shrimp 1.4 oz
  • Photograph of Shredded coconut Shredded coconut 2.1 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz
  • Photograph of Lime Lime 1.2
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Dried shallots Dried shallots 1.4 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz

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.
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