Miang

Miang

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Miang is a Thai street snack full of crunch, zing, heat and fresh-sweet-pungent-herbal flavours. The name loosely translates as ‘food wrapped in leaves’, and it’s a dish designed to be downed in a single bite. Varieties abound – you can replace the peanuts with cashews, or add small pieces of tofu, crab, pomelo or shredded green mango. It’s best assembled and eaten on the spot. Have everything cut up and in bowls, the sauce made and piles of leaves ready so diners can construct their own.

Ingredients

Quantity Ingredient
60g small dried shrimp, soaked in warm water for 30 minutes, drained and finely chopped
2 small limes, peeled and very finely chopped
100g Grated fresh coconut, toasted
80g roasted unsalted peanuts, chopped
4 cm piece fresh ginger, finely chopped
400g cooked school prawns or small prawns, peeled, deveined and finely chopped
5 red bird’s eye chillies, thinly sliced
1 small red onion, finely chopped
2 bunches betel leaves, wiped clean

Sweet tamarind sauce

Quantity Ingredient
1 tablespoon tamarind pulp
80ml water, boiling
1 teaspoon gapi (thai shrimp paste)
4 red asian shallots, finely chopped
1 tablespoon finely chopped fresh ginger
100g Grated fresh coconut, toasted
135g chopped palm sugar

Method

  1. For the sweet tamarind sauce, combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
  2. Place the gapi, shallot, ginger and coconut in a food processor and process until finely chopped. Alternatively, use a mortar and pestle.
  3. Transfer the mixture to a saucepan over medium–low heat with the tamarind liquid, palm sugar and 125 ml water. Bring slowly to a simmer then cook for 25 minutes, stirring often, or until very reduced and jammy. Take care the mixture does not burn as it reduces. Remove from the heat and cool to room temperature, transfer to a bowl and set aside.
  4. Arrange the dried shrimp, lime, coconut, peanuts, ginger, prawns, chillies, onion and betel leaves in separate bowls or in piles on a large platter. Serve with the sweet tamarind sauce, allowing everyone to place a little sauce and the other chopped ingredients on a betel leaf.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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