This is one of the most delicious, most exciting appetizers of all time. I've only had my mind blown a few times, but when I tried miang kham, that was one of those times. A savory, yet sweet sauce pulls together the intense, immense flavors that these salad bombs hold, and they're perfect for serving at parties.
Ingredients
- unsweetened shredded dried coconut: 0.33333 cup
- roasted peanuts: 2 Tbsp (finely chopped)
- shallot: 2 Tbsp (minced)
- finely minced fresh ginger: 1 Tbsp
- lime, zested and: 1 piece (juiced)
- packed dark brown sugar: 0.5 cup
- fish sauce: 2 Tbsp
- water: 0.66667 cup
- cooked chicken: 1 cup (cubed)
- leaves fresh spinach: 32 piece
- unsweetened coconut flakes: 0.5 cup (toasted)
- roasted peanuts: 0.33333 cup
- leaves Thai basil: 32 piece
- slices lime, quartered: 8 piece
- Thai Chili peppers: 0.25 cup (finely chopped)
- shallot: 0.33333 cup (diced)
- fresh ginger: 0.33333 cup (diced)
Metric Conversion
Stages of cooking
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Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
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Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
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To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
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Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together. Unknown
