Miang Kam (Lettuce-wrapped Tidbits)

Serves: 6 appetizers

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

An authentic Thai finger food, these tidbits create a great relaxing ritual on hot summer days.



To make Miang Kam Sauce: Combine water, salt, fish sauce, 1/4 cup coconut flakes, sliced shallots, smashed ginger and sugar in small saucepan over medium heat. Boil until the liquid becomes a thick syrup, swishing the pan back and forth if needed for even cooking. Set aside.

Fill 7 small bowls each with remaining coconut, peanuts, shallot cubes, ginger cubes, lime, peppers and sauce. Lay out your choice of leaves on a tray.

Put 1 teaspoon coconut, 2 peanuts, and 1 each cubed shallot, ginger, lime and pepper on each leaf. Drop 1/2 teaspoon of sauce on the leaf and wrap. Enjoy each wrap one bite at a time.

Each serving: 410 cal, 25g fat (12g sat), 0mg chol, 470mg sodium, 43g carb, 6g fiber, 28g sugars, 9g protein

Recipe by Pranee Halvorsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: coconut, ginger, peanuts


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login