Easy Miang Kham - Thai Betel Leaf Salad Bites

A betel leaf cone with dried shrimp, kaffir lime and other fresh Thai ingredients.

Easy Miang Kham - Thai Betel Leaf Salad Bites

Enjoy incredible Thai flavour in every bite of miang kham! These easy Thai betel leaf salad bites are the perfect no-cook appetiser your guests can make for themselves.

Course Snack

Cuisine Thai

Prep Time 5

Total Time 5

Servings sides

Calories 263kcal

Author Wandercooks

Cost $8

Ingredients

12 betel leaves or large spinach or Chinese broccoli leaves
3 tbsp shallots diced
3 tbsp ginger diced
3 tbsp roasted peanuts unsalted
3 tbsp Thai makrut / kaffir lime diced into small cubes with skin on
3 tbsp dried shrimp
3 tbsp coconut flakes roasted
2 chillies birds eye, sliced in thin small rings

For the Sauce

5 tbsp honey

Instructions

Take a betel leaf in your hand and wrap up into a cone shape.
12 betel leaves
Spoon in a small amount of each ingredient (shallots, ginger, roasted peanuts, kaffir lime, dried shrimp, coconut flakes and chillies) into the cone.
3 tbsp shallots, 3 tbsp ginger, 3 tbsp roasted peanuts, 3 tbsp Thai makrut / kaffir lime, 3 tbsp dried shrimp, 2 chillies, 3 tbsp coconut flakes
Top with a drizzle of honey.
5 tbsp honey
Place the whole cone in your mouth, give it a big chew and wait for the flavour explosion!

Notes

Betel Leaves – These are the ‘wrapper’ for your Miang Kham. They have a strong bitter flavour and a texture similar to perilla/shiso leaves, which can be substitutes if you can’t source betel leaf. Ask for Bai Chu Plu leaves at your local Asian grocer, or you can make this recipe with any broad leafy green such as spinach, Chinese broccoli leaves or collard greens.
Fresh Kaffir Lime – This recipe calls for fresh kaffir lime fruit, which you may be able to find at an Asian grocery depending on where you live. You can substitute this with regular limes – although the flavour is very different, you’ll still get the sour note required to balance the flavour of the dish.
Dried Shrimp – These thumbnail sized shrimp have been sun dried to make them crispy and full of flavour. You can buy them from Asian grocers or online.
Peanuts – Look for unsalted roasted peanuts so they don’t overpower the balance of flavour.
Coconut – Use roasted or toasted coconut flakes with a rich brown colour. Avoid finely ground coconut as this will have a different texture and flavour. Look for it at the supermarket, or toast it yourself in a small flat pan for a few minutes yourself over medium heat.
Chillies – Also known as ‘birds-eye chillies’ these are small red Thai chillies pack a lot of heat. You might like to be conservative with the amount of chilli you add to each salad bite until you’re used to the spice level. This recipe uses fresh chillies, but you can substitute with dried chillies and soak them for an hour or so before eating.
Ginger – If the flavour of fresh ginger is too strong, you can rinse it a few times under running water to even out the flavour.
Honey – If you’re feeling adventurous, you can substitute the honey with a homemade syrup consisting of palm sugar, salt, fresh ginger and water. Simmer on the stove until the palm sugar has melted and the syrup has reduced.
Balance – Don’t overload your miang kham with too much honey or any one filling ingredient – aim for a delicious balance of flavour and texture.
Serve as a Platter – We recommend setting up a platter with all the ingredients in separate bowls, so everyone can have a go at making one for themselves. This way, you can also experiment with different flavour combinations for an entirely new taste of Thai cuisine in every bite!
For a Vegetarian Version – Omit the dried shrimp and use salted roasted peanuts instead.

Nutrition