Salad in wild pepper leaves, or Miang kham


"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.

Serves 4-5

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.


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