Miang Kham (Thai Leaf-Wrapped Bites)

Ingredients

• •24 betel leaves
• •1 cup unsweetened shredded coconut
• •1/2 cup roasted peanuts, chopped
• •1/3 cup dried shrimp, chopped
• •1 lime, cut into tiny skin-on cubes
• •2 tbsp fresh ginger, finely diced
• •3 shallots, finely diced
• •2 Thai chilies, thinly sliced
• •1/3 cup palm sugar, grated
• •2 tbsp fish sauce
• •1/4 cup water

Directions

1. 1Toast the shredded coconut in a dry skillet until golden and fragrant, then cool it completely.
2. 2Simmer palm sugar, fish sauce, and water for 5 minutes until lightly syrupy.
3. 3Arrange betel leaves on a platter with coconut, peanuts, dried shrimp, lime, ginger, shallots, and chilies.
4. 4Let each person place small amounts of the fillings in the centre of a leaf.
5. 5Spoon a little palm-sugar sauce over the fillings.
6. 6Fold the leaf around the filling and eat each bite in one or two mouthfuls.

💡 Keep the lime peel on the cubes; the slight bitterness is important against the sweet sauce, coconut, and dried shrimp.

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