Cherry & Dennis Helper Habitat
Thai Miang Kham Leaf Wraps
泰式香葉一口包 Miang Kham
Recipe overview
Miang kham is a one-bite wild betel leaf parcel with toasted coconut, peanuts, ginger, lime, dried shrimp and sweet-salty sauce.
01
Ingredients
Main ingredients
- 16 leaves wild betel leaves
- 40 g toasted coconut flakes
- 40 g roasted peanuts
- 30 g, diced fresh ginger
- 4, diced shallots
- 2, diced with peel lime
- 2, sliced bird eye chillies
- 30 g small dried shrimp
Sauce seasoning
- 100 g palm sugar
- 80 ml water
- 1 tsp shrimp paste
- 10 g galangal
- 1/4 tsp salt
02
Tools
- knife
- cutting board
- two frying pans
- small saucepan
- mortar and pestle
- spoon
- serving platter
03
Steps
Step 1
Wash leaves
Wash and dry each wild betel leaf, keeping it whole for folding.
Step 2
Toast coconut
Dry-toast coconut gently until golden and fragrant; set aside.
Step 3
Toast peanuts
Dry-toast peanuts separately until fragrant, then cool.
Step 4
Dice ginger shallots
Dice ginger and shallots small enough for a single bite.
Step 5
Dice lime chilli
Dice lime with peel and finely slice chillies.
Step 6
Divide dried shrimp
Reserve 20 g dried shrimp for filling and 10 g for sauce.
Step 7
Pound sauce base
Pound 10 g shrimp with galangal and a little shallot.
Step 8
Dissolve palm sugar
Warm palm sugar, water, shrimp paste and pounded base over low heat until dissolved.
Step 9
Reduce sauce
Simmer about five minutes until spoon-coating; add salt and cool.
Step 10
Arrange fillings
Set leaves, coconut, peanuts, ginger, shallots, lime, chilli and shrimp in separate small piles.
Step 11
Fill one leaf
Place a little of each filling on a leaf and add one teaspoon sweet-salty sauce.
Step 12
Fold and eat
Fold the leaf edges into a one-bite parcel and eat immediately before it softens.
Common mistakes
- Using the wrong leaf
- Sauce too thin to cling
- Wrapping too early makes leaves soggy
Tips
Use edible wild betel leaves, not areca nut leaves; check shrimp and peanut allergies.
