Miang Gung

13 ingredients
9 steps

Ingredients

  • One 1 1/2-inch piece fresh ginger, peeled and chopped
  • 1 tablespoon shrimp paste (page 9) or dried bay shrimp
  • 1/4 cup palm or brown sugar
  • 2 tablespoons nam pla
  • 3/4 cup unsweetened shredded coconut
  • 1/4 pound medium to large shrimp, peeled
  • 4 shallots, minced
  • One 1-inch piece fresh galangal or more ginger, peeled and minced
  • 4 fresh chiles, preferably Thai, stemmed, seeded, and minced
  • 1 lemongrass stalk, trimmed, smashed, and minced (page 143)
  • 1/4 cup chopped roasted peanuts
  • 8 betel, spinach, butter, or Bibb lettuce leaves
  • 2 limes, cut into wedges

Directions

  1. 1
    Put the first four ingredients and 1/2 cup of the coconut in a blender.
  2. 2
    Blend until smooth, keeping the blender running and adding just enough water, about 1/2 cup, to produce a saucelike consistency.
  3. 3
    Set aside.
  4. 4
    Bring a small pot of water to a boil.
  5. 5
    Add the shrimp and cook until pink, 2 to 5 minutes.
  6. 6
    Drain, rinse under cold water, drain again, and chop into small dice.
  7. 7
    Serve at the table.
  8. 8
    Each guest should put a bit of the shrimp, shallots, galangal, chiles, lemongrass, peanuts, and remaining coconut in the center of the betel or other leaf.
  9. 9
    Spoon some of the sauce and squeeze some of the lime onto the filling, wrap loosely, and eat.

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