Appetizer · Snack · Thai ·

Savory Thai Miang Kham

Name: Savory Thai Miang Kham
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Roasted peanuts, 1/4 cup, roughly chopped; Unsweetened shredded coconut, 1/4 cup, toasted; Dried shrimp, 1/4 cup, minced; Red onion, 1 small, finely diced; Lime, 1 small, diced into small cubes with skin; Red bird's eye chilies, 1 to 2, thinly sliced; Cilantro, 2 to 3 sprigs, chopped; Palm sugar, 1/4 cup; Fish sauce, 2 tablespoons; Shrimp paste, 2 tablespoons; Water, 1/4 cup; Betel leaves, 12 to 16 fresh

Miang Kham is a fun and flavorful Thai dish that combines a variety of tastes and textures wrapped in betel leaves for a unique appetizer experience.

4.7(139 reviews)

·By Ethan Brooks·July 31, 2025

Savory Thai Miang Kham — Appetizer served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Filling

For the Sauce

For the Wrapping

Nutrition

Per serving

Calories: 177 kcal
Protein: 9.5 g
Carbs: 20 g
Fat: 7.25 g
Fiber: 2.25 g

Whole recipe

Total

Calories: 708 kcal
Protein: 38 g
Carbs: 80 g
Fat: 29 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Roasted peanuts 1/4 cup, roughly chopped	207	8	6	18	3
Unsweetened shredded coconut 1/4 cup, toasted	100	1	4	9	2
Dried shrimp 1/4 cup, minced	80	18	0	1	0
Red onion 1 small, finely diced	30	1	7	0	1
Lime 1 small, diced into small cubes with skin	20	0	7	0	2
Red bird's eye chilies 1 to 2, thinly sliced	5	0	1	0	0
Cilantro 2 to 3 sprigs, chopped	1	0	0	0	0
Palm sugar 1/4 cup	200	0	50	0	0
Fish sauce 2 tablespoons	15	4	1	0	0
Shrimp paste 2 tablespoons	40	5	2	1	0
Water 1/4 cup	0	0	0	0	0
Betel leaves 12 to 16 fresh	10	1	2	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Filling

1
Chop filling ingredients
Finely chop all the ingredients for the filling such as peanuts, dried shrimp, coconut, onion, lime, chilies, and cilantro.
2
Mix filling
Mix all the filling ingredients in a bowl and set aside.

Making the Sauce

1
Combine sauce ingredients
Combine the palm sugar, fish sauce, shrimp paste, and water in a small saucepan.
2
Heat and stir
Heat over medium flame, stirring continuously until the sugar dissolves completely.
3
Thicken and cool
Cook the mixture until it thickens slightly, then set aside to cool.
Tip: Ensure the sauce does not burn by stirring constantly. Pro Tip: Refrigerate the sauce for a thicker consistency.

How to Make Savory Thai Miang Kham

Total time: 40 min · Yields 4 servings

1
Filling Preparation
Combine and chop all filling ingredients to uniform size.
2
Sauce Making
Carefully dissolve sugar and paste for an even sauce.
3
Wrapping & Serving
Prepare betel leaves for easy handling, fill each leaf with the prepared filling, drizzle with sauce, and fold into parcels.