This is Miang Kham, a Thai one-bite leaf wrap. I love this dish because its punchy flavour comes from the produce in its raw form. Pure beauty. There are variations of this wrap in different South East Asian cuisines, but I am particularly fond of Miang Kham because I spent nearly every Christmas in Thailand growing up, and it just takes me back to Bangkok, which I considered a second home back then.
These flavours are so fresh, vibrant and distinct that it’s hard not to go back to whatever memory you’ve associated it with. That’s what good food is all about, don’t you agree?
METHOD:
No measurements for this one, just dice/slice little pieces, add maple/honey, wrap and enjoy. Watch my video to see how I do it!
INGREDIENTS:
- Dried shrimp (soaked for 10 mins and rinsed)
- Ginger
- Peanuts lightly toasted, in the oven or on the pan
- Toasted coconut flakes (you can buy them ready-toasted at the mainstream supermarket)
- Shallots
- Honey or maple syrup
- Betel or Perilla leaves (Betel leaves are traditionally used, but buy whichever one available at your Asian supermarket. Betel may be a little hard to find but Perilla is quite accessible – try korean supermarkets)
- Lime
- Kaffir lime leaves (thinly sliced)
- Fresh chilli
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