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
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Open the appInstructions
Step 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.
Step 2
Arrange all filling components (toasted coconut, peanuts, dried shrimp, cashews, lime segments, shallots, and chilies) in separate small bowls for assembly.
Step 3
In a small saucepan, combine tamarind paste, fish sauce, palm sugar, and water.
Step 4
Heat over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool.
Step 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.
Step 6
Top with one lime segment. Fold the betel leaf into a small packet or cone shape.
Step 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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