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Traditional Thai Miang Kham (Betel Leaf Wrapped Bites)

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 50 minsoutdoor_grillOtherlocal_fire_departmentMedium
Allergens:warningShellfishwarningPeanutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

  • circleDried shrimp needs to be soaked in hot water for 10 minutes in advance.10min
01
Preparation
00:01:25

Cut the ginger into small bite-size cubes for easy eating.

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Watch out

Keep your fingers tucked while cutting ginger to avoid cuts.

Ingredients:ginger (0.5 cup)
Tools:knife
02
Preparation
00:01:54

Cut the shallots into cubes similar in size to the ginger.

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Watch out

Keep the shallot cubes consistent in size for even texture.

Ingredients:Shallots / Onions (0.5 cup)
Tools:knife
03
Preparation
00:02:18

Cut the lime into small chunks, to be eaten with the skin.

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Watch out

If the lime skin is too thick, it will affect the texture

choose thin-skinned limes

Ingredients:lime (0.5 cup)
Tools:knife
04
Preparation
00:03:13
warningStay safe

Wash your hands thoroughly after handling chilis to avoid eye irritation.

Chop the red chilis.

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Watch out

Keep the chili pieces consistent in size, otherwise the spiciness of each bite will be inconsistent.

Ingredients:Red Chilis (0.5 cup)
Tools:knife
05
Preparation
00:03:44

Soak the dried shrimp in hot water for 10 minutes to soften them.

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Watch out

Do not soak for too long, otherwise the dried shrimp will lose its umami flavor.

Ingredients:dried small shrimp (0.5 cup)
Tools:bowl
06
Preparation
00:04:07
warningStay safe

Be careful when using a knife to slice coconut meat; the shell is hard, so stabilize the meat while slicing.

Slice the coconut meat into thin pieces.

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Watch out

Keep the coconut slices consistent in thickness, otherwise they will roast unevenly.

Ingredients:Roasted Coconut (0.5 cup)
Tools:knife
07
Active Cooking
00:06:00

Roast the coconut meat in a dry pan over medium heat until deep golden.

local_fire_departmentmedium heat
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Watch out

Stir occasionally while roasting, otherwise the coconut meat will easily burn.

Ingredients:Roasted Coconut
Tools:pan
08
Preparation
00:06:23

Pound the roasted peanuts, roasted coconut, galangal, ginger, and dried shrimp in a mortar to make an aromatic paste.

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Watch out

Ensure all ingredients are mixed evenly while pounding, otherwise the flavor of the paste will be unbalanced.

Ingredients:Roasted Peanuts (0.5 cup)Roasted Coconutgalangal (1 tbsp)gingerdried small shrimp
Tools:mortar and pestle
09
Active Cooking
00:07:03

Melt the palm sugar in a pan, add the aromatic paste, shrimp paste, fish sauce, and water, and cook until the sauce thickens.

local_fire_departmentmedium heat
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Watch out

Cook the sauce until thickened

cooking too long will cause the sugar to caramelize and burn

Ingredients:palm sugar (100 g)shrimp paste (0.5 tbsp)fish sauce (1 tbsp)water (6 tbsp)
Tools:pan
10
Active Cooking
00:09:56

Fold the betel leaf into a cup shape, add your favorite toppings and sauce, and it's ready to eat.

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Watch out

Fold the betel leaf gently to avoid tearing the leaf.

Ingredients:Betel Leaves (20 piece)
Tools:plate

groceryAll Ingredients

Betel Leaves20 piece
Shallots / Onions0.5 cup
Roasted Coconut0.5 cup
Red Chilis0.5 cup
dried small shrimp0.5 cup
ginger0.5 cup
lime0.5 cup
Roasted Peanuts0.5 cup
palm sugar100 g
galangal1 tbsp
shrimp paste0.5 tbsp
fish sauce1 tbsp
water6 tbsp

blenderAll Tools Needed

knifebowlpanmortar and pestleplate