Miang Kham Leaf Wrap Bites
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.
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
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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.
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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.
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3
Arrange 24 large spinach leaves or butter lettuce cups on the platter or on individual plates.
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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.
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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.