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Miang Kham Leaf Wraps with Peanut Coconut Filling and Crispy Shallots

This dish pairs roasted peanuts, chopped with unsweetened shredded coconut, shallot, thinly sliced and betel leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

41 g Protein
39 g Carbohydrates
40 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 28g betel leaves (or baby spinach leaves as substitute) 6 kcal
  • 112g shrimp, cooked, finely chopped 111 kcal
  • 33g roasted peanuts, chopped 187 kcal
  • 23g unsweetened shredded coconut 152 kcal
  • 56g shallot, thinly sliced 40 kcal
  • 9g vegetable oil 80 kcal
  • 14g ginger, julienned 11 kcal
  • 56g lime, small wedges 17 kcal
  • 9g fish sauce 3 kcal
  • 9g lime juice 3 kcal
  • 9g palm sugar (or brown sugar) 35 kcal

Cooking instructions

  1. unsweetened shredded coconut
    Toast shredded coconut in a dry skillet over medium heat until golden; remove to a bowl.
  2. shallotvegetable oil
    In the same skillet, crisp shallots in oil over medium heat until deep golden; drain on paper towels.
  3. shrimproasted peanutsunsweetened shredded coconutlimefish saucelime juicepalm sugar (or brown sugar)
    Make the filling: mix toasted coconut, peanuts, chopped shrimp, lime juice, fish sauce, and palm sugar until glossy.
  4. betel leaves (or baby spinach leaves as substitute)shallotgingerlime
    Arrange betel leaves with ginger and lime. Spoon a little filling into each leaf and top with crispy shallots.
  5. Fold into small wraps and eat in one or two bites.

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