Miang Kham ( Lettuce Leaf Cups )

Miang Kham (Lettuce Leaf Cups)
- 1 lime or lemon, diced
- 5-cm (2-in) piece fresh ginger, peeled and diced
- 1 red onion,peeled and diced
- 30 g (1/4 cup) dried shrimp
- 1 tablespoon thinly sliced fresh chillies (optional)
- 45 g (1/4 cup) roasted peanuts
- 40 g (1/4 cup) roasted coconut
- 40 small pieces Chinese collard greens or leaf lettuce (about 350g)
- 250 ml (1 cup) Miang Kham Sauce

Miang Kham (Lettuce Leaf Cups)

1. Arrange the leaf cup ingredients in separate piles on a serving tray and pour 250 ml (1 cup) Miang Kham Sauce in a small serving dish. Sprinkle the Sauce with crushed peanuts.

2. To serve , make a triangular come from a leaf and fill the cone with 1 teaspoon coconut. Add 1 piece of each of the other ingredtents. Spoon ½ teaspoon Sauce over the content and fold the leaf over to cover the filling before eating.

Miang Kham Sauce
- 30 g ( ¼ cup) thinly sliced onions
- 1 tablespoon thinly sliced lemongrass
- 1 tablespoon shredded fresh ginger
- 1 tablespoon shrimp paste
- 90 g ( ½ cup) shredded coconut
- 30 g ( ¼ cup) dried shrimp
- 1 ½ teaspoons salt
- 500 ml (2 cups) plus 125-180ml ( ½ - ¾ cups) water
- 200 g ( 1 ¼ cups) palm sugar
- Crushed peanuts for garnish