MIANG KUM
0 made it | 0 reviews
Wilai Tangpraser
Reinolf Moessl
A fresh mix of lime, shallots, ginger, roasted coconut and peanuts served on a traditional Thai bitter leaf dressed in a sweet and zesty coconut and shrimp sauce.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Filling- Thai Bitter Leaf
- 80g Lime, peeled and finely diced
- 80g Shallots, finely diced
- 80g Ginger, finely diced
- 80g Roasted Coconut
- 100g Roasted Peanut, chopped
- 15g Ginger
- 10g Galangal
- 10g Roasted Peanuts
- 20g Roasted Coconut
- 5g Dry Shrimps
- 30g Palm Sugar
- 15ml Fish Sauce
- 30g Coconut Milk
- 5g Shrimp Paste
Methods and Directions
- To make the sauce, in a mortar and pestle pound the ginger, galangal, dry shrimps, roasted peanuts and roasted coconut until well combined.
- In a small pot bring to a boil the coconut milk, shrimp paste, fish sauce and palm sugar and simmer for 5 minutes.
- Remove from the heat and combine it with the pounded ingredients and cool down.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: