Advertisement

Mian Kam

Time 30 minutes
Yields Makes 12 appetizer servings
Mian Kam
(Mariah Tauger / Los Angeles Times)
1

Combine the tamarind paste, palm sugar, fish sauce, and ¼ cup water in a small saucepan. Hold ½ cup coconut in your hands and rub between your palm and fingers to crush it into small crumbles into the pan. Bring to a gentle simmer over medium-high heat, stirring often. Continue cooking, stirring occasionally, until the sugar melts and the sauce reduces slightly, about 5 minutes. Cool completely.

2

You want to cut the filling ingredients into the same size as the whole peanuts. Cut the lime into ½-inch wedges, then cut each wedge into ¼-inch slices. Cut the ginger into ¼-inch slices at an angle. Quarter the shallot lengthwise, then cut into ½-inch chunks.

3

Put a nasturtium leaf stem side down on a work surface. Mound a tablespoon of coconut in the center, then top with a lime slice, ginger slice, shallot chunk, peanut, chile half, and shrimp. Dollop a spoonful of sauce on top. Repeat with the remaining ingredients. To eat, wrap the sides of the leaf all around the filling to form a little pouch and stuff into your mouth in one bite.

Make Ahead: The sauce can be refrigerated up to 2 days ahead. You can prep all the components up to 8 hours ahead.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.