MIANG KUM

MIANG KUM

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Wilai Tangpraser
Reinolf Moessl

A fresh mix of lime, shallots, ginger, roasted coconut and peanuts served on a traditional Thai bitter leaf dressed in a sweet and zesty coconut and shrimp sauce.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Filling
  • Thai Bitter Leaf
  • 80g Lime, peeled and finely diced
  • 80g Shallots, finely diced
  • 80g Ginger, finely diced
  • 80g Roasted Coconut
  • 100g Roasted Peanut, chopped
Sauce
  • 15g Ginger
  • 10g Galangal
  • 10g Roasted Peanuts
  • 20g Roasted Coconut
  • 5g Dry Shrimps
  • 30g Palm Sugar
  • 15ml Fish Sauce
  • 30g Coconut Milk
  • 5g Shrimp Paste

Methods and Directions

  • To make the sauce, in a mortar and pestle pound the ginger, galangal, dry shrimps, roasted peanuts and roasted coconut until well combined.
  • In a small pot bring to a boil the coconut milk, shrimp paste, fish sauce and palm sugar and simmer for 5 minutes.
  • Remove from the heat and combine it with the pounded ingredients and cool down.

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