Mieng Kam

Meing Kham is a bit size snack of yumminess wrapped in a leaf, in my case lettuce leaf.  It is from Thailand,.  It looks great and I may think a bit too difficult, but if I can do it anyone can, and to be honest I loved the time it took to make, nothing difficult just pottering about in the kitchen; apart from the coconut shavings… there was nearly an artery slashed!!

Please have a go and enjoy.  I made this for a friends get together to watch the Championship League final (which we will not mention ever again)..


serves 4 as a starter
for the parcels

100g good sized prawns

 2 little gem lettuce
 20g unsalted roasted peanuts
 1/2 mango
 1 shallot
 2 limes
 50g fresh coconut
 1 tbsp olive oil
 bunch of coriander leaves
 1tbsp sesame seeds
 1 tbsp poppy seeds
Mieng Kam ingredients
Mieng Kam ingredients
for the dressing
 1 Lemongrass stalk (or a good couple of teaspoons from a jar in my case)
 1/2 to 12 red chilli
 1 shallot
 1 tbsp sushi pickled ginger (or just ginger in my case)
 1 tbsp rice wine
 1 tbsp soy sauce
 1/2 tsp Sesame oil
 2 tbsp palm sugar


for the dressing

remove outer leaves of the lemon grass and finely slice, or open jar
de-seed and finely chop the chilli
chop the pickled ginger... or open the jar

place all the ingredients into a food processor and whizz

heat a heavy bottom pan on a medium heat and add dressing ingredients
cook for around 5 minutes until thickening

for the parcels

slice the shallot put into a small bowl along with the lime juice to 
marinade (drain before serving)

using a potato peeler, peel the coconut into thin slices
place in a hot frying pan and dry fry for a couple of minutes until brown
place into a serving bowl

place the sesame seeds and poppy seeds into the frying pan and dry fry 
place into a small serving bowl (watch them pop)

heat the olive oil in the frying pan, add the prawns and cook for 3 mins 
or until pink
place into an individual serving bowl

cut the mango into small chunks  place into a serving bowl

roughly chop or tear the coriander leaves and place into a little serving

place the individual lettuce leaves into a serving bowl

put all the bowls onto a tray, make pretty and serve

I made it all the day before and stored in a cool place.

It really could not be easier and looks special and tastes great.




SL x



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