Miang Kham

Ingredients - Serves 4

• Fish sauce - 2 tablespoons
• Palm sugar - 2 tablespoons, grated
• Bird's eye chili - 2, finely chopped
• Coconut flakes - 1/4 cup
• Lime - 1, cut into small wedges
• Shallots - 2, thinly sliced
• Fresh ginger - 1/4 cup, finely chopped
• Dried shrimp - 1/4 cup
• Roasted peanuts - 1/2 cup, crushed
• Betel leaves - 12 leaves

Let's Get Started

1. Wash the betel leaves and pat them dry.
2. In a small bowl, mix together the crushed peanuts, dried shrimp, ginger, shallots, coconut flakes, bird's eye chili, palm sugar, and fish sauce.
3. Place a spoonful of the mixture onto each betel leaf.
4. Fold the betel leaf to form a small parcel.
5. Serve the Miang Kham with lime wedges on the side.
6. To eat, squeeze some lime juice onto the filling, then take a bite of the wrapped betel leaf.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 3g
• Sodium: 200mg
• Sugar: 10g