0 (0)


Mian Kam

Mian Kam
Mariah Tauger / Los Angeles Times

A quintessential street food in Bangkok, Mian Kam are one-bite wonders. Lots of crunchy, chewy intensely flavorful bits are wrapped in a betel leaf and topped with a tangy tamarind sauce. Cooking teacher Olivia Wu grew up eating them in ... Read more

Total time: 30 minutes | Makes 12 appetizer servings
  • ¼ cup tamarind paste
  • ¼ cup grated coconut palm sugar
  • 2 tablespoons fish sauce
  • 1 ¼ cups unsweetened grated coconut, toasted
  • ½ small lime, preferably organic
  • 1 1-inch piece fresh young ginger, scrubbed
  • 1 small shallot, trimmed and peeled
  • 12 whole roasted unsalted peanuts
  • 6 red Thai chiles, stemmed and halved crosswise
  • 12 whole dried shrimp
  • 12 3- to 4-inch-round nasturtium leaves

Step 1Combine the tamarind paste, palm sugar, fish sauce, and ¼ cup water in a small saucepan. Hold ½ cup coconut in your hands and rub between your palm and fingers to crush it into small crumbles into the pan. Bring to a gentle simmer over medium-high heat, stirring often. Continue cooking, stirring occasionally, until the sugar melts and the sauce reduces slightly, about 5 minutes. Cool completely.

Step 2You want to cut the filling ingredients into the same size as the whole peanuts. Cut the lime into ½-inch wedges, then cut each wedge into ¼-inch slices. Cut the ginger into ¼-inch slices at an angle. Quarter the shallot lengthwise, then cut into ½-inch chunks.

Step 3Put a nasturtium leaf stem side down on a work surface. Mound a tablespoon of coconut in the center, then top with a lime slice, ginger slice, shallot chunk, peanut, chile half, and shrimp. Dollop a spoonful of sauce on top. Repeat with the remaining ingredients. To eat, wrap the sides of the leaf all around the filling to form a little pouch and stuff into your mouth in one bite.

Note: Make Ahead: The sauce can be refrigerated up to 2 days ahead. You can prep all the components up to 8 hours ahead.


Amtrak's braised lamb shanks with portobello mushroom, tomatoes and oregano
Amtrak's braised lamb shanks with portobello mushroo...

Wrinkly potatoes (papas arrugadas)
Wrinkly potatoes (papas arrugadas)

Rancho Bernardo Inn's Walnut Bread
Rancho Bernardo Inn's Walnut Bread

Bitter Almond Cookies
Bitter Almond Cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Classic elotes
Chicken liver mousse
Warm oysters in their shells with leeks and Champagne butter
Potato pancakes with fresh whipped lemon cream and salmon eggs