Name: Betel leaf wraps with coconut and cashews
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 20
Ingredients: 20 betel leaves or English spinach leaves; 175 g (6 oz) palm sugar or soft brown sugar; 2 red bird’s eye chillies, finely chopped; 4 cm (1½ in) piece fresh ginger, finely chopped; 50 g (1¾ oz) fresh or dried shredded coconut, toasted; 3 tablespoons chopped cashews, toasted; 3 tablespoons vegetarian fish sauce or soy sauce; 1 small pomelo, flesh separated and pulled into small chunks; 1 French shallot, finely chopped; a handful of coriander (cilantro) sprouts or leaves; 2 tablespoons sieved tamarind pulp or tamarind purée; ½ small lime, finely diced, including skin

Preparation info

Makes
20

Difficulty
Easy
Ready in
30 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Miang Kham are traditional Thai snacks and here these delicious parcels have been repackaged slightly to become fresh and elegant canapés or starters. Betel leaves are widely used in cooking and for medicinal purposes throughout Southeast Asia.

Ingredients

50 g (1¾ oz) fresh or dried shredded coconut, toasted
4 cm

Method

Using a pestle and mortar or a mini food processor, grind half the coconut, half the ginger, the chillies, 2 tablespoons of the cashews and a pinch of salt to a paste. Set aside.

Combine the sugar