Thai · PANTRYHOP RECIPE
Miang Kham Bites
20 minutes · 4 servings · omnivore
A traditional Thai bite-size snack with many textures and a sweet-salty balance.
Ingredients
Check you have the quantities below.
- 12 betel leaves or lettuce leaves
- 1 lime, finely diced with peel removed
- 2 tbsp ginger, finely diced
- 2 tbsp shallot, finely diced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup toasted coconut
- 2 tbsp small dried shrimp, optional
- 2 tbsp palm sugar syrup
- 1 chili, finely chopped
Let’s make it
- Arrange the leaves on a platter with the fillings in small bowls.
- Place a little lime, ginger, shallot, peanuts, coconut, and dried shrimp on each leaf.
- Drizzle with a little palm sugar syrup and add a tiny bit of chili if desired.
- Fold into bites and eat immediately.
For children, skip the chili and dried shrimp and use lettuce if betel leaves are hard to find.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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