Thai Snack Miang Kham

Miang Kham ( เมี่ยงคำ ), the Thai snack wrapped in wild betel pepper leaves, was a starter Anne had some time ago at Löwenbräukeller in Karlsruhe, which also has Thai food on the menu. I had often seen miang kham in Thailand, but had never tried it. Last night I discovered the leaves in the vegetable fridge of my favourite Asian shop and decided to give it a try for dinner. We were both thrilled by the variety of flavours.

Preparation

First, roast the peanuts and cashews separately without oil until they are slightly dark brown on the outside and give off their nutty flavour. At the same time, soak the dried shrimps in lukewarm water. Then place the two types of nuts in small bowls. While you’re at it, take a small portion of the peanuts for the sauce .

We also prepare the sauce straight away. To do this, peel the shallot, garlic, ginger and galangal and cut all into small cubes. Remove the outer, woody leaves from the lemongrass and cut the rest into rings. Roast all the ingredients without oil until they are dry and release their flavour. Then grind everything together with the chopped peanuts in a mortar to a coarse paste.

Now fry the prawn paste with a little oil until it too releases its flavour. Then add the crushed ingredients from the mortar and fry briefly. Deglaze with Thai fish sauce and a little water. Add the palm sugar to the sauce and leave to thicken slightly over a low heat.

While the sauce cools slightly, rinse the wild betel pepper leaves and place on a plate. These leaves, which are also called cha plu leaves - or bai cha plu (ใบชะพลู) in Thai - are related to betel leaves, but they lack the stimulating effect and bitter flavour. However, they do have their very own characteristic flavour. This is why they are difficult to replace with anything else, most likely with pak kanaa, the Chinese broccoli.

Next, peel the ginger and shallots, cut both into small cubes and divide between small bowls. Then cut the Thai chillies into fine rings and place them in a small bowl. Finally, cut the lime into very small pieces and place in a bowl.

Now pour the sauce into a bowl, place the soaked shrimps in another bowl and finally arrange all the bowls in a circle around the plate with the pak cha plu.

Then you are ready to start. One by one, everyone takes cha plu leaves and tops them with all the ingredients according to taste and drizzles some sauce over them. This is a great way to play with the individual flavours. A cold beer is recommended.