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

  1. Make tamarind sauce or have some good “Plum sauce” on hand (Thai Kitchen makes some good clean sauces)
  2. Toast 1/4 cup coconut
  3. Wash lettuce leaves (OR use rice spring roll wrappers* or toasted nori sheets**)
  4. Cut up all ingredients into small bite-sized pieces.
  5. 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.

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