Miang Kam (Lettuce-Wrapped Tidbits)

Miang Kam (Lettuce-Wrapped Tidbits)

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


  • 1/2 cup water
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon fish sauce
  • 1 1/4 cups toasted coconut flakes, divided
  • 1/4 cup sliced shallots
  • 1 (3-inch) piece ginger, smashed
  • 1 cup brown or palm sugar
  • 1 cup roasted peanuts
  • 3 shallots, chopped into 1/6-inch cubes
  • Fresh ginger, chopped into 1/6-inch cubes (20 to 30 cubes)
  • 1 lime, cut into 1/4-inch cubes with skin attached (20 to 30 cubes)
  • 2 Thai chilies, jalapeños or serrano peppers, cut into small pieces (optional)
  • 20 spinach leaves or 10 baby Romaine lettuce leaves, cut in half


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.

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