Miang Kum

By Chai Siriyarn, Marnee Thai

1 1/2 cups shredded coconut
1/4 cup shallot or red onion, small dice
1/4 cup fresh ginger, small dice
1/4 cup unsalted roasted peanuts
1/4 cup lime, sliced thin and cut into small wedges
1/4 cup small dried shrimps, washed and patted dry large spinach leaves, as needed

Sauce (Yields 2 cups)
1 cup sugar
1/2 cup coconut sugar
1 1/2 cups water
1/4 cup sliced shallot
1/4 cup sliced fresh ginger
5 slices galangal (1-inch in diameter)
2 teaspoons shrimp paste
1/4 cup toasted coconut meat
1/4 cup ground dried shrimp
2 tablespoons fish sauce

1. Toast shredded coconut on a sheet pan in a preheated 325 °F oven until golden brown and crisp (about 15 minutes). Stir occasionally to ensure even toasting.

2. Place shallot, ginger, peanuts, lime and dried shrimps in separate mounds on a serving platter. Set aside.

3. Wash and cut spinach leaves, use only large, nice-looking ones. Set aside.

4. To make the sauce, in a small pot, dissolve sugar and coconut sugar in ¾ cup of water. Bring to a boil and reduce to low heat. Cook for about 10 minutes to make a thick syrup.

5. Wrap shallot, ginger, galangal and shrimp paste for the sauce in a piece of foil and toast in a (375 °F) oven for 30 minutes.

6. In a blender, add the toasted ingredients and toasted coconut meat for the sauce with ¾ cup of water to facilitate blending. Puree until the texture is smooth.

7. Add the blended mixture to the syrup, along with the dried shrimp for the sauce and fish sauce. Mix well and cook another 8-10 minutes over medium heat. The sauce should become thick. Cool until well chilled.

8. To serve, place a spinach leaf on a work surface with the back facing up. Add a couple pieces of shallot, ginger, peanuts, lime wedge, dried shrimp and some toasted coconut meat on the leaf.

9. Top with the sauce and wrap with your hands. The whole wrap should be eaten in one bite to get the combination of flavors from the ingredients.