"Miang" refers to the food wrapped in leaves while "kham" means one bite. This dish, originally from Northern Thailand is eaten as an appetizer. Ingredients, cut in very small pieces, form a kaleidoscope of flavors.
20 wild pepper leaves 20 g roasted peanuts 40 g dried shrimps 3 fresh red chilies, finely sliced 6 shallots, finely sliced 3 lime, cut into very small cubes 20 g ginger, cut into very small cubes 40 g freshly grated coconut
2 tablespoons vegetable oil
Stir-fry dried shrimps in oil, on medium heat, for about 1-2 minutes then drain and set aside. Dry roast the coconut on medium heat for about 4-5 minutes (until light brown). Set aside. Place each ingredients in an individual bowl to let your guests form they own mix of flavours !
There are many kinds of dipping sauce going with miang kham. Our favorite is simply a blond caramel made with 4 tablespoons of coconut sugar cooked a few minutes with it's equivalent in water.