Miang Kham: Thai Green Mouthfuls with Ginger Garlic Sauce
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
Serves: 8 servings
Ingredients
24 leaves of lettuce, spinach, chard, kale or endive
½ cup finely chopped shallots, red onion or green onions
½ cup finely chopped fresh ginger
½ cup coarsely chopped unsalted, roasted peanuts
½ cup cilantro leaves
½ cup toasted unsweetened coconut flakes
2 limes, cut into wedges
For the Sauce:
1 teaspoon oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1” piece ginger, finely chopped
½” piece galangal, finely chopped (optional)
2 tablespoons palm or light brown sugar
1 tablespoon tamari or soy sauce
1 3-inch stalk of lemongrass
1 dried cayenne pepper, optional
Instructions
Place each individual ingredient in a bowl for serving.
To make the sauce, heat the oil in a saucepan and sauté shallot, garlic, ginger and galangal for 1 minute. Add remaining ingredients and a little water if needed to form a thick sauce. Simmer for 3 minutes, until thickened.
To serve, fill a lettuce leaf with a small amount of each ingredient, top with sauce and a squeeze of lime. Roll up and pop into your mouth.
Notes
To toast the shredded coconut, heat a cast iron skillet on medium-low heat. Add the coconut and stir frequently to prevent burning. Cook for 5-8 minutes until golden.
Recipe by The Gardener Cook at https://www.thegardenercook.com/miang-kham-thai-green-mouthfuls-with-ginger-garlic-sauce/