Miang Kham with Fried Shrimp

Name: Miang Kham with Fried Shrimp
Yield: Serves 5 servings
Ingredients: 40 fresh shrimp, peeled; 10.5 oz (300 grams) roasted peanuts; Diced ginger; 3 limes, peeled and cut into pieces; 6 shallots, sliced; Bird’s eye chilies; 1.1 lbs (500 grams) palm sugar; 1 stalk lemongrass; 1 tablespoon sliced galangal; 2 tablespoons shrimp paste; Wild betel leaves (cha plu leaves); Dried shrimp; Crispy frying flour

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

I thought making it this way would be delicious.

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

I thought making it this way would be delicious.

Saved

Ingredients

Serves 5 servings

40fresh shrimp, peeled
10.5 oz (300 grams)roasted peanuts
Diced ginger
3limes, peeled and cut into pieces
6shallots, sliced
Bird’s eye chilies
1.1 lbs (500 grams)palm sugar
1 stalklemongrass
1 tablespoonsliced galangal
2 tablespoonsshrimp paste
Wild betel leaves (cha plu leaves)
Dried shrimp
Crispy frying flour

Saved

Steps

1

Toast the shrimp paste, galangal, and lemongrass in a pan until fragrant, then pound until smooth.
2

Transfer to a pot, mix with palm sugar, and stir to combine. Heat the mixture.
3

Simmer until the sauce thickens, then add dried shrimp and stir well. Remove from heat and let cool.
4

Prepare the ginger, shallots, chilies, and limes by cutting them as needed.
5

Slice the shrimp in half lengthwise. Coat with crispy frying flour and deep-fry until golden and crispy. Drain excess oil and let cool.
6

Combine all the prepared ingredients and mix well.
7

Wash the wild betel leaves. Arrange all the ingredients on a plate with the Miang Kham sauce and serve.