Leaf Wrapped Snack

Ingredients

• 20-30 chaplu leaves, lettuce leaves, or chinese broccoli
• 1 chopped lime (with skin – the thinner the skin, the better)
• 1/4 cup chopped shallots
• 20 chopped small thai chilies
• 1/4 cup chopped raw :ginger:
• 1/2 cup grated toasted :coconut:
• 1/4 cup dry roasted peanuts
• 1/4 cup dried small shrimp

Sauce

• 1/2 tablespoon finely sliced galangal
• 1/8 cup chopped shallots
• 1 cup water
• 1 cup palm sugar
• 1 tablespoon fish sauce
• 1/4 cup grated toasted :coconut:

Directions

1. Dry roast the coconut in a wok on medium high, stirring constantly to avoid burning. Cook until the coconut is medium brown, about 5 minutes. Set aside the amount used for the sauce, and put the rest into a serving bowl.
2. Cut up all the ingredients which are not to be put into the sauce into small 1/4″ pieces. Arrange in small bowls, or in piles on a plate.
3. Now, for the sauce… In a stone mortar and pestle, pound together the shallots and galangal until fine. Set aside.
4. In a small sauce pan, add the water, fish sauce, palm sugar & shallot/galangal mixture.
5. Boil over medium heat to reduce the sauce to the thickness shown in the picture below. You’re going to boil off about 1/2 the liquid. Make sure to keep stirring every now and then.
6. Add the roasted coconut, remove from heat, and put into a small bowl.
7. To eat… Take a leaf and fold the bottom to make a pouch (see large pic above). Put a large pinch of roasted coconut in first, then follow with a piece or two of everything else from the serving bowls: shallots, lime, ginger, peanuts, shrimp and a chili if desired. There is no ‘proper’ order to put them in. Then, add a bit of sauce on top, roll the leaf to make a packet, and eat in one bite. Eating Mieng Kam is like a taste explosion.

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Arrange

This dish lends well to nice arrangement

Sauce

The sauce should be thick and chunky

Fold

Make a pouch with the leaf

Add

Add a bit of each ingredient & some sauce

Fold & Eat

Fold the top of the leaf to make a packet