"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.
6 wild pepper leaves
2 tablespoons unsalted peanuts, dry roasted
1 tablespoon dry shrimps, dry roasted
2 fresh bird's eye chillies, thinly sliced
1 tablespoon shallots, thinly sliced
1 tablespoon lime, with its rind, cut into very small cubes
1 tablespoon peeled ginger, cut into very small cubes
2 tablespoons freshly grated coconut, dry roasted until it turns brown
Divide the ingredients among the pepper leaves and serve with a dipping sauce.
There are many dipping sauces for miang kham. Our favourite is simply a blond caramel prepared with 1 tablespoon of coconut sugar dissolved in 2 tablespoons of water.