Thai Miang Kham
A quick and vibrant Thai snack of fresh greens wrapped around a sweet, savory, and tangy filling. Perfect for a light lunch or appetizer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 12g
Ingredients
- 12 whole betel leaves
- ½ cup roasted peanuts
- ¼ cup dried shrimp
- 1 whole lime
- 1 whole shallot
- ¼ cup Thai sweet chili sauce
Instructions
- 1
Rinse the 12 betel leaves and pat dry. Trim any tough stems, keeping the leaves whole.
- 2
In a small bowl, mix the 0.5 cup roasted peanuts, 0.25 cup dried shrimp, and 1 finely chopped shallot.
- 3
Cut the 1 lime into 12 small wedges, keeping the peel on.
- 4
To serve, lay a betel leaf flat. Add a spoonful of the peanut-shrimp mixture, a lime wedge, and a drizzle of the 0.25 cup sweet chili sauce. Fold the leaf into a parcel and eat in one bite.
- 5
Arrange the wrapped parcels on a plate and serve immediately.
Tools you’ll need
- small bowl
- knife
- cutting board
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