Miang Kam

Gail’s Miang Kam เมี่ยงคำ

This is a fun appetizer. I think it should be sold in restaurants on a tray. The sauce can be made in advance and most of the other ingredients can be prepped ahead too.
Sauce

  • 1/4 cup ground dried shrimp กุ้งแห้ง
  • 1/2 -1 cup sugar น้ำตาล
  • 1/4 cup roasted grated coconut meat (can be roasted in a dry cast iron skillet on a burner)มะพร้าวเผา
  • 2 T fish sauce น้ำปลา
  • 1/2 cup water น้ำ
  • 1 teaspoon shrimp paste กะปิ

Roast coconut meat, add sugar until dissolved add fish sauce and shrimp paste and water cook 1 or 2 min., cool.

  • 1 cup shredded coconut ( roast to bring out flavor) มะพร้าว
  • 1/4 cup shallot diced หอม
  • 1/4 cup small diced ginger ขิง
  • 1/4/cup peanuts roasted no salt ถั่วลิสง
  • 1/4 cup dried shrimp (not fresh) from asian gorcery กุ้งแห้ง
  • 1/4 cup small bits of lime with peel (1/4″x 1/4″x 1/4″) มะนาว
  • 1/4 cup small serrano chillies , seeded for the mild stomachs พริก
  • Lettuce leaves ใบ?? หรือ ใบผักกาด

Take the lettuce leaves and wilt them  by soaking in a strong warm brine. Rinse well.
Ito each leaf place a dollup of cool sauce a bit of Shallot, Ginger, 1 dried shrimp,1 peanut, 1 pit of lime a bit of coconut, 1/4 – 1 whole serrano chilli. roll up small enough to jam into your mouth in one bite.