Name: Leaf-Wrapped Salad Bites (miang kham) Recipe
Yield: 4 people
Ingredients: 1 tablespoon meaty dried shrimp; ½ cup hot water; 1 stalk lemongrass; ½ cup plus 2 tablespoons unsweetened dried coconut flakes; 1 shallot, about 1 ounce, peeled and sliced thinly against the grain; 2 slices galangal, coarsely chopped ((1/4-inch)); 2 tablespoons coarsely chopped peeled ginger; 1 tablespoon shrimp paste; ½ cup packed grated palm sugar plus 1/3 cup packed dark brown sugar or substitute 2/3 cup packed dark brown sugar; 1 tablespoon fish sauce; ¼ cup water; 2 tablespoons finely chopped roasted peanuts; 1 lime; 1 3-inch piece fresh ginger, peeled and cut into ¼-inch dice; 2 shallots, about 1 ounce each, peeled and cut into ¼-inch dice; ½ cup roasted peanuts; 5-6 fresh bird’s-eye chilies, sliced crosswise ¼ inch thick; 1/3 cup meaty dried shrimp; 20 to 30 cha-plu leaves or 3-inch squares collard green or Chinese broccoli leaves