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Asian

Miang Kham

A one-bite Thai snack of wild betel leaves wrapped around toasted coconut, peanuts, dried shrimp, lime, shallot, ginger and chilli, finished with a dark, sticky palm sugar and shrimp paste sauce. Everything hits at once: sweet, salty, sour, hot and bitter.

SnacksPescatarian8g+ fibreUnder 30 min
30 min20 prep · 10 cookMedium420 kcalper serving
Miang Kham

Method

  1. Rinse 12 wild betel leaves in cold water, pat each one completely dry with a cloth and keep them under a damp tea towel so they stay pliable. Any water left on the leaf will thin the sauce in the bite.
  2. Set a dry wok over medium-low heat and toast 25 g of grated coconut, stirring constantly, for 4-5 minutes until it is an even golden brown and smells nutty. Tip it straight onto a cold plate so it stops cooking, and set 10 g of it aside for the sauce.
  3. In a granite mortar, pound 5 g of the dried shrimp with 5 g of the ginger, 0.5 tsp of shrimp paste and the reserved toasted coconut to a coarse, fragrant paste, about 2 minutes.

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Per serving

420kcal
14gprotein
76gcarbs
11gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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