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Miang Kum Recipe: a Tastebud-tantalizing Thai Appetizer!

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Dry Fry the Coconut
Miang Kum Recipe: a Tastebud-tantalizing Thai Appetizer!

Dry Frying the Coconut to Toast It

Copyright Darlene A. Schmidt
For a 1-page printable version of this recipe, see my: Mini Thai Shrimp Lettuce Wraps Recipe.

INGREDIENTS:

  • 1 small bunch spinach leaves (baby spinach are too small), OR smaller lettuce leaves (large enough to be wrapped up for 1 bite), OR banana leaves cut into 3 to 4 inch squarch or diamond-shaped pieces)
  • 1/3 cup dried unsweetened coconut (baking type)
  • 1/4 cup small dried shrimp, OR substitute 1/2 cup baby cooked shrimp
  • 1/4 cup dry roasted peanuts (unsalted)
  • 1/2 tsp. chili powder
  • 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili or cayenne pepper
  • 1 thumb-size piece of galangal (or ginger), thinly sliced
  • 2 cloves garlic
  • 1 tsp. fish sauce
  • 1 lime cut into wedges - to serve

Step 1: Place dried coconut into a frying pan to toast it. Turn on the heat to medium-high and stir the coconut continuously, "dry frying" until it turns golden (1-2 minutes). Place toasted coconut in a mixing bowl.

COOKING TIP: I leave the pan on the heat just until it is hot, then remove it while continuing to stir the coconut. If the pan overheats, the coconut will burn.

Try More of my Easy Step by Step Thai Recipes!
Try More of My Recipes for Thai Appetizers, Snacks, and Side Dishes!
If Your Liked This Recipe, Try Cooking More of My Classic Thai Recipes!

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