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Thai Miang Kham Recipe for Bite Sized Wraps Of Thailand in a Mouthful. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Thai Miang Kham Recipe for the Bite Sized That Are Thailand in a Mouthful

This Thai miang kham recipe makes the one-bite wraps that are Thailand in a mouthful – an explosion of quintessential Thai flavours wrapped in a wild betel leaf: sour lime, zingy ginger, crunchy peanuts, crispy shallots, smoky roasted coconut, dried prawns, a kick of chilli, and a sweet yet funky caramelised sauce.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Finger Food, Snack
Cuisine: Thai
Servings: 12 Pieces
Calories: 64kcal
Author: Lara Dunston



  • 1 tbsp fresh ginger
  • 1 tbsp toasted shredded coconut
  • 1 tbsp small toasted peanuts
  • 1 tsp dried prawns
  • ½ tsp Thai shrimp paste
  • ½ cup palm sugar
  • 100 ml water
  • 1 tbsp toasted coconut
  • 1 tbsp fish sauce
  • 1 tbsp tamarind water/juice


  • 2 tbsp dried prawns
  • 2 tbsp roasted grated coconut
  • 2 tbsp lime finely diced
  • 2 tbsp ginger finely diced
  • 2 tbsp purple shallots finely diced
  • 1 tbsp red birds eye chillies finely sliced, de-seeded
  • 2 tbsp roasted peanuts
  • 2 tbsp coriander leaves
  • 12 wild piper leaves cleaned and dried


  • In a mortar and pestle, pound the fresh ginger, then add the toasted shredded coconut and pound, then add the toasted peanuts and dried prawns and pound, and lastly add the shrimp paste and pound until everything is combined into a smooth paste, and set aside.
  • In a sauce pot on the stove, heat the palm sugar in the water until dissolved and simmer for a couple of minutes, then add the paste you made in the mortar and pestle, and simmer for a couple more minutes until thick and fragrant.
  • Add the toasted coconut, fish sauce and tamarind water/juice, stir to combine, then simmer for another minute. Taste to make sure it’s balanced, adjust if necessary, then remove from the heat, and set aside to cool.
  • While the sauce is cooling and thickening, prep the ‘salad’ ingredients and clean and dry the wild piper leaves.
  • Lay out the leaves on a serving plate and distribute the ingredients, adding a dollop of sauce to each, along with a few coriander leaves. Or, lay everything out in individual dishes on a tray and let guests help themselves.


Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 252mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg