MIANG KHAM

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MEANG KAM

Prawn betel leaf wraps

This popular Thai street food can also be found in Laos. Designed to be eaten in a single bite, each wrap contains a sweet, salty, sour, spicy and crunchy filling of tamarind sauce, chopped raw onion, ginger, chilli and crushed peanuts. This dish is sometimes also presented deconstructed for people to make their own wraps. There are versions with dried prawns or chopped fried fish, but we’ve used cooked prawns.

Ingredients

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• 1 lime
• white pith removed
• reserved 70 g (1 cup) shredded coconut
• toasted 75 g (½ cup) unsalted roasted peanuts
• roughly chopped 300 gcooked school prawns
• peeled ½small red onion
• finely chopped 3 cm-pieceginger,
• finely chopped 3red bird’s-eye chillies
• finely chopped 12betel leaves

Sweet coconut sauce

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• 70 g (1 cup) shredded coconut
• toasted ½red onion
• chopped ½ tspshrimp paste
• roasted 1 tbsptamarind purée 110 g (½ cup)
• caster sugar 60 ml (¼ cup)
• corn syrup
• 1 tspground galangal or 3 cm-piece galangal or ginger, cut into 3 slices

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