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Thai appetizer (MIANG KUM)

One of the most popular snacks in Thailand, it is cooked everywhere, in different versions. Dried shrimp is often used in the recipe. Serve a snack on the leaves of betel, it is available only in Southeast Asia. For a sharper taste, you can add more chili, for a sweet taste add white sugar.

Thai appetizer (MIANG KUM)
PARTICIPANTCOMPETITION
INGREDIENTS
brown rice 1/3 cup (a)
shrimp 100 g
coconut flakes 30 g
peanuts 1 handful
ground chili pepper 1/2 tsp
red chilli, 1/2 pod.
soy sauce 1 tbsp
lemon (lime) 1 pc.
leaf lettuce 1 bunch (a)
garlic, clove 1 pc.
ginger 1 cm

STEP-BY-STEP COOKING RECIPE
Step 1
Boil the rice until cooked. Pour coconut flakes into a cold dry frying pan and fry until the color changes, it will turn brownish-golden.
Step 2
Fry peanuts in a dry pan and grind in a blender. Boil the shrimp, peel and chop finely. Chilli finely chopped. Ginger grate. Chop the garlic.
Step 3
Mix boiled rice, garlic, ginger together, add ground chili, shrimp, chopped peanuts, soy sauce, juice of 1 lemon, coconut flakes (part set aside for decoration). Grind everything with a blender into a homogeneous mass.
Step 4
Salad leaves to disassemble, wash, dry. Put lettuce leaves on a dish and put 1-1.5 tablespoon filling on lettuce leaves. Garnish with the remaining coconut. Serve with lemon wedges.

Khao Yam, green salad with rice
Since rice is the main food of Thais, in every house it is cooked immediately in large quantities. What remains after lunch or dinner is used to prepare other dishes.…

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