Leaf-Wrapped Salad Bites (Miang Kham)
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Rasa Malaysia · by Bee Yinn Low★ 4.9 (7)

Leaf-Wrapped Salad Bites (Miang Kham)

NUTRITION · PER SERVING25M COOK
CAL 86%·PRO 100%
CARBS 242G56% OF CAL
81G FIBER44G OTHER117G TOTAL SUGAR
FAT 39G20% OF CAL
16G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai betel leaf wraps filled with shrimp, peanuts, and a sweet-savory coconut sauce. Aromatic and interactive appetizer.

starterthaishellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon meaty dried shrimp
  • ½ cup hot water
  • 1 stalk lemongrass
  • ½ cup unsweetened dried coconut flakes (plus 2 tablespoons )
  • 1 shallot (about 1 oz. (28 g), peeled and sliced thinly against the grain)
  • 2 galangal (1/4-inch (5mm) slices, coarsely chopped)
  • 2 tablespoons ginger (coarsely chopped peeled )
  • 1 tablespoon shrimp paste
  • ½ cup grated palm sugar (packed, plus 1/3 cup packed dark brown sugar or substitute 2/3 cup packed dark brown sugar)
  • 1 tablespoon fish sauce
  • ¼ cup water
  • 2 tablespoons roasted peanuts (finely chopped )
  • 1 lime
  • 3- inches (7cm) fresh ginger (peeled and cut into ¼-inch (5mm) dice)
  • 2 shallots (about 1 oz. (28 g) each, peeled and cut into ¼-inch (5mm) dice)
  • ½ cup roasted peanuts
  • 5-6 fresh bird’s-eye chilies (sliced crosswise ¼ inch (5mm) thick)
  • 1/3 cup meaty dried shrimp
  • 20 to 30 cha-plu leaves (or 3-inches (7cm) squares of collard green or Chinese broccoli leaves)
PREP
5M
SODIUM
1864MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.