Miang Kam (leaf wrapped bite size snack)

    25 mins

    This is a flavour packed snack that is a great start to any meal. You can either lay out the ingredients so people can make their own, or, for dinner party hors d'oeuvre, I like to premake them and poke them on toothpicks for people to pick up.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 10 

    • 20 each wild pepper leaves,
    • 2 each shallots, peeled and cut into 1/2 cm chunks
    • 1/4 cup dried prawns, if large, cut them into 1/2 cm chunks
    • 10 each Thai chillies, sliced
    • 1 thumb ginger peeled and cut into 1/2 cm chunks
    • 1 lime cut into 1/2 cm chunks, peel and all
    • 1/4 cup peanuts, toasted
    • 1/4 cup grated coconut, toasted
    • 3/4 cup water
    • 1/2 cup palm sugar
    • 1 tablespoon grapi, or shrimp paste
    • 1 tabelspoon fish sauce, optional

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Smash the grapi, 1/4 cup palm sugar, 1 tablespoon peanuts and 1 tablespoon in a mortar and pestle until smooth.
    2. Place the remaining palm sugar and water into a wok and heat. Caramelize, not burn, the sugar and carefully add the grapi. Cook the mixture until syrup-like and place into a bowl and reserve. Sometimes the grapi is not salty enough, if this is the case add a bit of fish sauce until it is adequately salty.
    3. Arrange all the ingredients on a plate. Place a bit of each ingredient on the dull side of the leaf, roll up and eat.


    Wild pepper leaf is known as chaa pluu-Thai, la lot-Vietnam, duan kaduk-Malay, Kadok-Indonesia

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