Miang Kham Leaf Wrap Bites

Name: Miang Kham Leaf Wrap Bites
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 24 large spinach leaves or butter lettuce cups; 1/3 cup unsweetened shredded coconut, toasted; 1/3 cup roasted peanuts (unsalted), roughly chopped; 2 tbsp fresh ginger, finely diced; 2 small shallots, finely diced; 1 lime lime, skin on, tiny dice; 2 small fresh red or green chili (serrano or Thai bird), minced; 1/4 cup palm sugar or dark brown sugar; 2 tbsp soy sauce (use tamari for gluten-free); 2 tbsp water

A classic Thai one-bite snack of wild betel or spinach leaves cupped around toasted coconut, peanuts, lime, ginger, shallot, and chili, drizzled with a sweet-savory palm sugar sauce. Each bite is an explosion of texture and flavor.

30 minMediumServes 4190 cal/serving

ThaiAppetizerNo-CookVeganVegetarianLow CarbDairy-FreeEgg-FreeGluten-FreePork-FreeCorn-Free

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Ingredients

24 large spinach leaves or butter lettuce cups
1/3 cup unsweetened shredded coconut, toasted
1/3 cup roasted peanuts (unsalted), roughly chopped
2 tbsp fresh ginger, finely diced
2 small shallots, finely diced
1 lime lime, skin on, tiny dice
2 small fresh red or green chili (serrano or Thai bird), minced
1/4 cup palm sugar or dark brown sugar
2 tbsp soy sauce (use tamari for gluten-free)
2 tbsp water

Instructions

1

Make the sauce: in a small saucepan set over low heat (or microwave in 30-second bursts), combine 1/4 cup palm sugar or dark brown sugar, 2 tbsp soy sauce (use tamari for gluten-free), and 2 tbsp water. Stir until the sugar dissolves completely. Let cool to room temperature.
2

Prepare the fillings: arrange 1/3 cup toasted unsweetened shredded coconut, 1/3 cup roughly chopped roasted peanuts (unsalted), 2 tbsp finely diced fresh ginger, 2 small finely diced shallots, 1 lime skin on, tiny dice lime, and 2 small minced fresh red or green chili (serrano or Thai bird) in small separate bowls or mounds on a serving platter.
3

Arrange 24 large spinach leaves or butter lettuce cups on the platter or on individual plates.
4

To assemble, place a leaf cup in your palm. Layer a small amount of each filling into the center: a pinch of coconut, a few peanuts, a tiny bit of ginger, shallot, lime, and chili.
5

Spoon a small drizzle of the sauce over the fillings, fold the leaf up to enclose everything, and eat in one bite. Repeat for each leaf. Serve remaining sauce on the side.

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Questions

What can I use instead of palm sugar in Miang Kham Leaf Wrap Bites?

The entry for Miang Kham Leaf Wrap Bites calls for 1/4 cup palm sugar or dark brown sugar. In its place: Dark or light brown sugar works, measure for measure.

Can I make Miang Kham Leaf Wrap Bites less spicy?

Yes. The heat in Miang Kham Leaf Wrap Bites comes from 2 small fresh red or green chili (serrano or Thai bird), minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Is Miang Kham Leaf Wrap Bites gluten-free?

Yes. As written, nothing in the ingredient list for Miang Kham Leaf Wrap Bites is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the soy sauce.

How many calories are in Miang Kham Leaf Wrap Bites?

One serving (the recipe makes 4) is about 190 calories, with 6 g protein, 14 g carbohydrate and 12 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Miang Kham Leaf Wrap Bites keep?

Refrigerate what is left of Miang Kham Leaf Wrap Bites within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

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