Miang Kam (Lettuce-wrapped Tidbits)

Serves: 6 appetizers

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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.

Ingredients

Preparation

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

More about: coconut, ginger, peanuts

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