Miang Kham (Thai Leaf Wraps)

🧂 Ingredients

• 30 leaves Betel leaves (or other large, edible leaves like spinach or iceberg lettuce)(Wash and pat dry. If using spinach or lettuce, ensure leaves are large enough to hold toppings.)
• 1/2 cup Dried shrimp(Lightly toast in a dry pan until fragrant, then roughly chop.)
• 1/2 cup Roasted unsweetened coconut flakes(Toast in a dry pan over medium-low heat until golden brown and fragrant, stirring frequently to prevent burning.)
• 1/4 cup Fresh ginger(Finely minced.)
• 1 Lime(Diced into very small pieces, including the peel. Remove seeds.)
• 1/4 cup Shallots or red onion(Finely minced.)
• 1/4 cup Peanuts(Roasted and roughly chopped.)
• 1-2 Chili peppers (Thai bird's eye or similar)(Finely minced. Adjust to your spice preference. Optional.)
• 1/2 cup Palm sugar sauce(See instructions for preparation. This is the sweet and savory binder.)

👨‍🍳 Instructions

1. 1

   Prepare the Toppings: Wash and thoroughly dry the betel leaves, setting them aside. In separate small bowls, prepare all the individual topping ingredients: lightly toast the dried shrimp in a dry skillet over medium heat until fragrant, then roughly chop them. Toast the shredded coconut in a dry skillet over medium-low heat until golden brown and aromatic, stirring constantly to prevent burning. Finely mince the fresh ginger, lime (including peel, removing seeds), shallots or red onion, and chili peppers (if using). Roast and roughly chop the peanuts. Having all components prepped and ready in small bowls is key to the interactive assembly.

   ⏱️ 20 minutes
2. 2

   Make the Palm Sugar Sauce: In a small saucepan, combine the palm sugar with a tablespoon or two of water. Heat over medium-low heat, stirring constantly, until the palm sugar has completely dissolved and the mixture has thickened slightly into a syrupy consistency. Be careful not to burn it. The sauce should be thick enough to coat the back of a spoon but still pourable. Remove from heat and let it cool slightly.

   ⏱️ 10 minutes
3. 3

   Assemble the Platter: Arrange the prepared betel leaves on a large serving platter or individual plates. Place small bowls of each of the prepared toppings (dried shrimp, toasted coconut, ginger, lime, shallots, peanuts, chili) around the leaves. Have the palm sugar sauce ready in a small pitcher or bowl with a spoon.

   ⏱️ 5 minutes
4. 4

   Serve and Enjoy: Instruct your guests to take one betel leaf, place a small amount of each topping onto the leaf (a little of everything for the best flavor combination), and then drizzle a small amount of the palm sugar sauce over the toppings. Fold the leaf to enclose the filling and eat the entire wrap in one single bite to experience the explosion of flavors and textures.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to Miang Kham is the 'one bite' experience. Ensure all fillings are chopped small enough to fit comfortably within the leaf.
• ✓Aim for a balance of all flavors: sweet (sauce, coconut), savory (shrimp), sour (lime peel), spicy (chili), and pungent (ginger, shallots).
• ✓This dish is highly interactive and encourages guests to engage with their food and each other.
• ✓If betel leaves are unavailable, large spinach leaves, grape leaves (rinsed), or even small lettuce cups can be used as a substitute, though the flavor profile will differ slightly.

🔄 Variations

• Add other finely chopped ingredients like water chestnuts for crunch or small pieces of fresh fruit like mango for added sweetness and tang.
• Incorporate a protein like finely minced grilled chicken or pork for a heartier version.
• Use different types of chili for varying heat levels and flavors.

🥗 Nutrition

Per serving