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
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
Method 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 bowl 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.