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Leaf-Wrapped Salad Bites (Miang Kham) from 'Simple Thai Food'
Ingredients
  • subheading: Sauce:
  • 1 tablespoon meaty dried shrimp
  • ½ cup hot water
  • 1 stalk lemongrass
  • ½ cup plus 2 tablespoons unsweetened dried coconut flakes
  • 1 shallot, about 1 ounce, peeled and sliced thinly against the grain
  • 2 (¼-inch-thick) slices galangal, coarsely chopped
  • 2 tablespoons coarsely chopped peeled ginger
  • 1 teaspoon shrimp paste
  • ½ cup packed grated palm sugar plus ⅓ cup packed dark brown sugar (or substitute ⅔ cup packed dark brown sugar)
  • 1 tablespoon fish sauce
  • ¼ cup water
  • 2 tablespoons finely chopped roasted peanuts
  • subheading: Salad:
  • 1 lime
  • 1 (3-inch) piece fresh ginger, peeled and cut into ¼-inch dice
  • 2 shallots, about 1 ounce each, peeled and cut into ¼-inch dice
  • ½ cup roasted peanuts
  • 5 or 6 fresh bird’s eye chilies, sliced crosswise ¼ inch thick
  • ⅓ cup meaty dried shrimp
  •  
  • 20 to 30 cha-phlu leaves or 3-inch squares collard green or Chinese broccoli leaves
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