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Miang Kum, the spicy Thai little bites that consist of butter lettuce leaves (or betel leaves, in Thailand) wrapped around bite sized morsels of powerful flavour savoury sweet , salty , sour and FRESH all in one punchy bite!
Ingredients
- 1/2 Cup smoked tofu (or dried shrimp-more authentic! )
- 2 Tablespoon ginger (peeled in tiny pieces)
- 2 Tablespoon lime (peeled, cut in small pieces)
- 2 Tablespoon (Metric) chili peppers (jalapeno or serrano- most mellow)
- 1/2 Cup cashews (or peanuts-more authentic!)
- 1/2 Cup tamarind sauce (or store bought plum sauce)
Notes
These are super simple, quick and easy appetizers that pack so much spicy flavour in a cool little package!
It’s fun for parties or small gatherings to lay out the bite sized ingredients in small bowls around a big stack of butter lettuce leaves and let each person assemble their own.
Any leftover bits are great in a rice paper wrap the next day!
Instructions
- Make tamarind sauce or have some good “Plum sauce” on hand (Thai Kitchen makes some good clean sauces)
- Toast 1/4 cup coconut
- Wash lettuce leaves (OR use rice spring roll wrappers* or toasted nori sheets**)
- Cut up all ingredients into small bite-sized pieces.
- Use your wrap as the base and lay a piece or 2 of each bite in each one, add a dallop of sauce and enjoy
* If using rice paper, rehydrate a sheet or 2 in a bowl of warm water for a few seconds, lay on clean tea towel and make a roll up
** If using a toasted nori roll, line it with some brown rice or thin rice noodles before adding bites and sauce.