Miang Gung Recipe

Name: Miang Gung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-inch piece fresh ginger, peeled and chopped; 1 tablespoon shrimp paste (page 9) or dried bay shrimp; 1/4 cup palm or brown sugar; 2 tablespoons nam pla; 3/4 cup unsweetened shredded coconut; 1/4 pound medium to large shrimp, peeled; 4 shallots, minced; One 1-inch piece fresh galangal or more ginger, peeled and minced; 4 fresh chiles, preferably Thai, stemmed, seeded, and minced; 1 lemongrass stalk, trimmed, smashed, and minced (page 143); 1/4 cup chopped roasted peanuts; 8 betel, spinach, butter, or Bibb lettuce leaves; 2 limes, cut into wedges

Servings: persons

One 1 1/2-inch piece fresh ginger, peeled and chopped
1 tablespoon shrimp paste (page 9) or dried bay shrimp
1/4 cup palm or brown sugar
2 tablespoons nam pla
3/4 cup unsweetened shredded coconut
1/4 pound medium to large shrimp, peeled
4 shallots, minced
One 1-inch piece fresh galangal or more ginger, peeled and minced
4 fresh chiles, preferably Thai, stemmed, seeded, and minced
1 lemongrass stalk, trimmed, smashed, and minced (page 143)
1/4 cup chopped roasted peanuts
8 betel, spinach, butter, or Bibb lettuce leaves
2 limes, cut into wedges

1
Put the first four ingredients and 1/2 cup of the coconut in a blender.
2
Blend until smooth, keeping the blender running and adding just enough water, about 1/2 cup, to produce a saucelike consistency.
3
Set aside.
4
Bring a small pot of water to a boil.
5
Add the shrimp and cook until pink, 2 to 5 minutes.
6
Drain, rinse under cold water, drain again, and chop into small dice.
7
Serve at the table.
8
Each guest should put a bit of the shrimp, shallots, galangal, chiles, lemongrass, peanuts, and remaining coconut in the center of the betel or other leaf.
9
Spoon some of the sauce and squeeze some of the lime onto the filling, wrap loosely, and eat.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 1 1/2-inch piece fresh ginger, peeled and chopped, 1 tablespoon shrimp paste (page 9) or dried bay shrimp, 1/4 cup palm or brown sugar, 2 tablespoons nam pla, and more.

Yes, Miang Gung falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miang Gung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions