Miang Kham, there's nothing like it. The blend of coconut, ginger, fresh betel leaves, peanut, lime and chile is a fantastic flavor.

This version is Hoy Shell, Scallop. The scallop is an addition in what my wife made the other day. Amazing.

The easiest way to enjoy miang kham is to have it at your local Thai restaurant. But, most restaurants are not likely to offer it because of the prep time involved so you may need to do this one yourself. 


INGREDIENTS FOR FILLING
3/4 Cup Grated Coconut (this is often available in the baking section of most supermarkets)
2 Small Limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 Tablespoons Shallots, peeled and cut into small cubes
6 Tablespoons Roasted Peanuts
6 Tablespoons Small Dried Shrimps
5 Fresh Thai chile peppers, cut into small slivers
4 Ounce Fresh Ginger, peeled and cut into small cubes

INGREDIENTS FOR SAUCE
1 Tablespoon Shrimp Paste, Roasted until fragrant
2 Ounce Fresh Galangal, cut into slivers and roasted until fragrant (see note below)
1/4 Cup Grated Coconut, roasted in a low-heat oven until lightly brown
4 Ounce Small Dried Shrimps
2 Ounce Shallots, Peeled and coarsely cut
1 1/2 Teaspoons Fresh Ginger, Sliced
8 Ounce Palm Sugar (broken into small chunks)
2 Tablespoons Table Sugar
Salt For Seasoning

METHOD:
SAUCE
In a mortar and pestle, pound together the shallots and galangal until fine (note about galangal: it's ok to use dried galangal as long as it's placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves 
The choice of what leaves to use is up to you. There are may substitutions that might work, but the best leaves are, in English, Betel Leaves. 

SERVING
Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

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