Miang kam with chaplu

Miang Kam

Transport your tastebuds to Thailand with this fresh, spicy recipe. 

¼ cup dried shrimp
¼ cup peanuts, toasted
20-30 cha-plu leaves
1 lime, skin on and cut into slices
¼ cup shallots, cut into small pieces
20 birds eye chillies, cut into small pieces
¾ cup grated coconut
¼ cup young ginger, cut into small pieces
½ tablespoon galangal, finely sliced
⅛ cup shallots, chopped
1 cup water
1 cup palm sugar, grated
1 tbsp fish sauce

Dry roast the coconut in a wok on medium high, stirring constantly to avoid burning. Cook until the coconut is medium brown. Set aside ¼ cup to use later and put the rest into a serving bowl.
Group the shrimp, peanuts, lime, ginger, chillies and coconut on a platter for serving.
In a mortar and pestle, pound the shallots and galangal until they’re a fine consistency.
Then, in a small saucepan, add the water, fish sauce, palm sugar and shallot/galangal mixture and boil over a medium heat.
Reduce the sauce so that it becomes half of its original thickness.
Once the sauce is reduced, sprinkle the coconut on top and put into a serving bowl.
To eat, take a cha-plu leaf and fold the bottom to make a pouch. Then, add a large pinch of roasted coconut followed by a pinch of lime, ginger, peanuts, shrimp and chilli. Drizzle sauce on top, roll the leaf to make a packet and eat.