Mieng Kam Recipe – Eats Now

Name: Mieng Kam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 dried shrimp; 1/4 cup dry roasted peanuts; 20-30 Betel leaves (or use spinach, lettuce or chinese broccoli); 1 lime, skin on (thinner the better); 1/4 cup chopped shallots; small thai chilis (10); 1/2 cup toasted coconut (unsweetened); 1/4 cup raw ginger; For the sauce:; 1/2 tbsp finely sliced galangal root; 1/8 cup chopped shallots; 1 cup water; 1 cup palm sugar; 1 tbsp fish sauce; 1/4 cup grated toasted coconut

Servings: persons

1/4 dried shrimp
1/4 cup dry roasted peanuts
20-30 Betel leaves (or use spinach, lettuce or chinese broccoli)
1 lime, skin on (thinner the better)
1/4 cup chopped shallots
small thai chilis (10)
1/2 cup toasted coconut (unsweetened)
1/4 cup raw ginger
For the sauce:
1/2 tbsp finely sliced galangal root
1/8 cup chopped shallots
1 cup water
1 cup palm sugar
1 tbsp fish sauce
1/4 cup grated toasted coconut

1
Dry roast the coconut on medium high, stirring constantly to prevent burning, about 5 minutes. Seperate into sauce/serve portions
2
Cut up all the ingredients not to be put into the sauce into small pieces and arrange on small plate.
3
For sauce, pound shallots with galangal in morter and pestle until fine.
4
In a small saucepan, add water, fish sauce, palm sugar and shallot/galangal mixture.
5
Boil to thicken until reduced by half.
6
Add the roasted coconut, put into a small bowl for dipping.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/4 dried shrimp, 1/4 cup dry roasted peanuts, 20-30 Betel leaves (or use spinach, lettuce or chinese broccoli), 1 lime, skin on (thinner the better), and more.

Yes, Mieng Kam 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.

Mieng Kam

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