Miang Kham with a Twist

Ingredients

• 12 betel leaves 12 betel leaves
• 1/2 cup (75g) roasted peanuts, coarsely chopped 1/2 cup (75g) roasted peanuts, coarsely chopped
• 1/4 cup (30g) dried shrimp, finely chopped 1/4 cup (30g) dried shrimp, finely chopped
• 1 shallot, finely diced 1 shallot, finely diced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lime, cut into small wedges 1 lime, cut into small wedges
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1/4 cup (60ml) palm sugar syrup 1/4 cup (60ml) palm sugar syrup
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1/4 cup (20g) toasted coconut flakes 1/4 cup (20g) toasted coconut flakes
• 1/2 cup (75g) ripe mango, thinly sliced 1/2 cup (75g) ripe mango, thinly sliced

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash the betel leaves thoroughly and pat them dry.
2. 2.
   In a small bowl, combine the roasted peanuts, dried shrimp, shallot, ginger, and red chili.
3. 3.
   In another bowl, mix the palm sugar syrup and tamarind paste until well combined.
4. 4.
   To assemble the Miang Kham, place a betel leaf on a clean surface.
5. 5.
   Spoon a small amount of the peanut and shrimp mixture onto the center of the leaf.
6. 6.
   Top with a slice of mango and a sprinkle of toasted coconut flakes.
7. 7.
   Drizzle a teaspoon of the palm sugar and tamarind sauce over the filling.
8. 8.
   Fold the sides of the betel leaf over the filling, creating a small parcel.
9. 9.
   Repeat with the remaining ingredients.
10. 10.
    Serve the Miang Kham immediately, garnished with lime wedges.

Treat your ingredients with care...

• Betel leaves — Choose fresh and vibrant betel leaves without any blemishes. Trim off any tough stems before using.
• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before finely chopping them. This will help soften them and enhance their flavor.

Tips & Tricks

• For a spicier kick, add more red chili slices to the filling.
• If betel leaves are not available, you can substitute with lettuce leaves or cabbage leaves.
• Customize the filling by adding other ingredients such as chopped fresh herbs or crispy fried shallots.
• Adjust the sweetness and tanginess of the sauce by adding more or less palm sugar syrup and tamarind paste.
• Serve the Miang Kham with a side of Thai sweet chili sauce for an extra burst of flavor.

Serving advice

Arrange the Miang Kham on a platter and serve as an appetizer or snack. Encourage guests to assemble their own wraps for an interactive dining experience.

Presentation advice

Arrange the betel leaf wraps neatly on a serving platter, garnished with lime wedges and a sprinkle of toasted coconut flakes. The vibrant colors of the ingredients will make the dish visually appealing.