"Miang Kham" Wild Betel Leaf Wrap เมี่ยงคำ
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 20 bai chaplu or la lot leaves (wild betel leaves, see note)
- 3/4 cup toasted coconut (see note)
- 1/2 cup roasted peanuts
- 1/3 cup dried shrimp (soak in hot water for at least 15 minutes to soften)
- 2 thin-skinned limes, diced with the skin on (see note)
- Chilies, to taste, thinly sliced
- 1/4 cup shallot, small diced
- 1/4 cup ginger, small diced
- 1 tbsp dried shrimp
- 3 tbsp chopped galangal
- 2 tbsp chopped ginger
- 1/2 cup water
- 125 g palm sugar, chopped
- 1 tsp shrimp paste, or more if you like the flavour
- 1-1 1/2 Tbsp fish sauce
- 2 tbsp toasted coconut, ground until mealy
- 2 tbsp toasted peanuts, ground until mealy
Instructions
- 1
To make the sauce: Add dried shrimp to blender and blend until fine, then add galangal, ginger, and about half of the water and blend until fine. Pour into a small pot. Rinse blender with the remaining water to get all the bits out, then pour into pot.
- 2
Add palm sugar, shrimp paste and fish sauce to the blended herbs, then bring to a simmer until the sugar is completely dissolved. Once all the sugar has dissolved, simmer on low heat for 5 more minutes until reduced by about half. Add the ground coconut and ground peanuts. Let the sauce cool until it's lukewarm, then check the consistency to make sure it is not too thick, if it is, you can add a bit more water. If it's too runny, reduce it a bit more. Taste and adjust seasoning with more fish sauce as needed.
- 3
To eat the wrap, make a little cone with the betel leaf, then fill it with all the wrap ingredients to your liking. Top with a little bit of sauce, close the cup and eat it all in one bite!
- 4
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