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Miang Kham Betel Leaf Bites

One-bite wonders wrapped in betel leaves — toasted coconut, dried shrimp, lime, ginger, and chili with a sweet-savoury glaze.
Print Recipe
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Thai
Servings: 4 servings
Calories: 195kcal

Ingredients

  • 12 betel leaves or large spinach leaves
  • 3 tbsp toasted desiccated coconut
  • 2 tbsp dried shrimp
  • 2 tbsp roasted peanuts
  • 4 shallots finely diced
  • 2 cm fresh ginger finely diced
  • 1 lime peeled and diced
  • 3 bird's eye chilies sliced
  • 2 tbsp fish sauce Sauce
  • 1 tbsp tamarind Sauce
  • 1 tsp erythritol Sauce
  • 1 tbsp shrimp paste Sauce

Instructions

  • Make the sauce: simmer fish sauce, tamarind, erythritol, and shrimp paste in a small pan until slightly thickened. Cool.
  • Toast coconut in a dry pan until golden. Cool.
  • Arrange all components in small bowls on a platter with the leaves.
  • To assemble: place a leaf in your palm, add a small amount of each ingredient.
  • Drizzle with sauce, wrap up, and eat in one bite.
  • Serve with additional chili on the side.

Nutrition

Serving: 1serving | Calories: 195kcal | Protein: 9g | Fat: 14g | Fiber: 2g
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