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
- Dry-fry the coconut until it turns golden, for approximately 1-2 minutes.
- Place toasted coconut in a mixing bowl.
- Place dried shrimps in a food processor and process into powder-like bits.
- Add the powdered shrimp to the coconut in the mixing bowl.
- Grind up the peanuts and add them to the bowl.
- Grate ginger and garlic and add to the bowl.
- Add the chili powder, chili, and fish sauce. Stir well.
- 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.
- Spoon some of the filling onto each leaf.
- Top with more toasted coconut and serve with wedges of lime.