Savory Thai Miang Kham

Name: Savory Thai Miang Kham
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: Roasted peanuts; Unsweetened shredded coconut; Dried shrimp; Red onion; Lime; Red bird's eye chilies; Cilantro; Palm sugar; Fish sauce; Shrimp paste; Water; Betel leaves

Traditional Thai Snack Wrapped in Betel Leaves

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.

30 min
4
Easy

Ingredients

For the Filling

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

For the Sauce

Palm sugar

1/4 cup

Fish sauce

2 tablespoons

Shrimp paste

2 tablespoons

Water

1/4 cup

For the Wrapping

Betel leaves

12 to 16 fresh

Preparation

Preparing the Filling

Chop filling ingredients

Finely chop all the ingredients for the filling such as peanuts, dried shrimp, coconut, onion, lime, chilies, and cilantro.

Mix filling

Mix all the filling ingredients in a bowl and set aside.

Making the Sauce

Combine sauce ingredients

Combine the palm sugar, fish sauce, shrimp paste, and water in a small saucepan.

Heat and stir

Heat over medium flame, stirring continuously until the sugar dissolves completely.

Thicken and cool

Cook the mixture until it thickens slightly, then set aside to cool.

Ensure the sauce does not burn by stirring constantly. Pro Tip: Refrigerate the sauce for a thicker consistency.

Cooking Process

Filling Preparation

Combine and chop all filling ingredients to uniform size.

Sauce Making

Carefully dissolve sugar and paste for an even sauce.

Wrapping & Serving

Prepare betel leaves for easy handling, fill each leaf with the prepared filling, drizzle with sauce, and fold into parcels.

Plating & Serving