Mieng Kum

Ingredients for 4 servings:

• 5 tbsp desiccated coconut
• 3 tbsp shallot(s), finely diced
• 3 tbsp lime(s), finely chopped
• 3 tbsp ginger, finely diced, fresh
• 3 tbsp shrimp(s), dried, finely chopped
• 3 tbsp peanuts, unsalted, roasted
• 2 tsp chili pepper(s), green, finely chopped
• 1 head of lettuce
• 1 tbsp shrimp paste
• 1 tsp galangal, sliced
• 1 tsp shallot(s), finely diced
• 3 tbsp peanuts, unsalted, roasted
• 2 tbsp shrimp(s), dried
• 1 tsp ginger, finely diced
• 150 g palm sugar
• 550 ml water
• 2 tbsp desiccated coconut

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Thai appetizer

First, prepare the sauce. Roast the shrimp paste, galangal, and shallots in the oven at 180°C for about 5 minutes until fragrant. Then let it cool. Place in a blender with the peanuts, shrimp, and ginger and puree until smooth. Place the mixture in a heavy saucepan with the sugar and water, stir well, and bring to a boil. Simmer until reduced to about 250ml. Let it cool. To serve, pour the sauce into a bowl and arrange all the other ingredients in small piles on a platter around the sauce. To eat, take a lettuce leaf and place a little of each ingredient in the center. Drizzle with the sauce, fold, and eat. Any other leaf salad can be used, if desired.