Prawns wrapped in Green Leaves

Name: Prawns wrapped in Green Leaves (Miang Gung)
Cuisine: Thailand
Ingredients: 10 betel, spinach or butter lettuce leaves, rinsed and dried; 10 betel, spinach or butter lettuce leaves, rinsed and dried; 10 betel, spinach or butter lettuce leaves, rinsed and dried; ½ lime, unpeeled, cut into small cubes; 5 red shallots, cubed; 3 cm (1¼ in) piece young ginger, cubed; 5 small fresh red or green chillies, finely sliced; 5 small fresh red or green chillies, finely sliced; 2 tablespoons peanuts, roasted and coarsely ground; ½ stalk lemongrass, finely sliced; 100 g (4 oz) small prawns (shrimp), peeled and deveined; 1 tablespoon galangal, peeled, shredded and roasted; 2 tablespoons dried prawns (shrimp); 2 tablespoons dried prawns (shrimp); 3 tablespoons grated fresh coconut, roasted; 2 teaspoons kapi (shrimp paste), roasted; 2 teaspoons kapi (shrimp paste), roasted; 1 cup palm sugar; 60 mL (4 tablespoons) fish sauce; 250 mL (1 cup/8 fl oz) water

Miang Gung

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS DISH REFLECTS the wonderful interplay of flavours and textures that make up Thai food. Here the chilli is counterbalanced by the ginger and the lime which cuts the sweetness from the palm sugar. As an interesting, although less authentic, alternative, smoked trout with salmon roe could be used instead of the prawns.

To make this a vegetarian dish, omit the dried and fresh prawns and kapi, and double the 2 tablespoons of coconut to 4 tablespoons.

Ingredients

Asia
Thailand
Fish course
Starter
Sandwich
Pescatarian
Gluten-free
South East Asia

Ingredients

Method