Miang Kham
Crispy betel leaves filled with roasted coconut, peanuts, dried shrimp, and lime, dressed in a sweet and savory tamarind sauce. A classic Thai appetizer showcasing bold, complex flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 195
- Protein
- 8g
Ingredients
- ¾ cup unsweetened shredded coconut
- ½ cup roasted peanuts, finely chopped
- ¼ cup dried shrimp, finely chopped
- ¼ cup roasted cashews, finely chopped
- 1 whole fresh lime, segmented
- 2 whole shallots, finely minced
- 1 whole fresh Thai chilies, minced
- 16 leaves fresh betel leaves
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- ¼ cup water
Instructions
- 1
Toast shredded coconut in a dry skillet over medium heat, stirring frequently for 3-4 minutes until golden and fragrant. Transfer to a small bowl and let cool.
- 2
Arrange all filling components (toasted coconut, peanuts, dried shrimp, cashews, lime segments, shallots, and chilies) in separate small bowls for assembly.
- 3
In a small saucepan, combine tamarind paste, fish sauce, palm sugar, and water.
- 4
Heat over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool.
- 5
Place a betel leaf on a flat surface, shiny side down. Add a small pinch each of toasted coconut, peanuts, dried shrimp, cashews, shallots, and chilies to the center.
- 6
Top with one lime segment. Fold the betel leaf into a small packet or cone shape.
- 7
Arrange on a serving platter and drizzle lightly with tamarind sauce. Serve remaining sauce on the side for dipping.
Tools you’ll need
- 12-inch skillet
- small saucepan
- wooden spoon
- small bowls (6+)
- cutting board
- sharp knife
- serving platter
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