Thai Miang Kum is a Northern Thai appetizer, also known as meng khum.

– 1/3 cup dried unsweetened coconut
– 1/4 cup small dried shrimp
– 1/4 cup dry roasted peanuts
– 1/2 tsp chili powder
– 1 fresh red chilli
– 1 tbsp ginger
– 2 cloves garlic
– 1 tsp fish sauce
– 1 lime, for serving
– spinach leaves, or lettuce leaves, or banana leaves, for serving

  1. Dry-fry the coconut until it turns golden, for approximately 1-2 minutes.
  2. Place toasted coconut in a mixing bowl.
  3. Place dried shrimps in a food processor and process into powder-like bits.
  4. Add the powdered shrimp to the coconut in the mixing bowl.
  5. Grind up the peanuts and add them to the bowl.
  6. Grate ginger and garlic and add to the bowl.
  7. Add the chili powder, chili, and fish sauce. Stir well.
  8. Arrange or more leaves (traditionally it’s served on cha phlu leaves, but lettuce, spinach or banana leaves will work as well) on a platter.
  9. Spoon some of the filling onto each leaf.
  10. Top with more toasted coconut and serve with wedges of lime.