Miang Nem
An exotic Thai salad with seafood, a crispy texture, and a bright balance of spicy, sweet, and sour flavors. Served with leaves for wrapping into small portions.
Ingredients
- 50 g Dried shrimp
- 40 g Rice
- 100 g Coconut flakes
- 20 g Orange zest
- 3 pcs Hot chili pepper
- 50 g Peanuts
- 100 g Pickled green onion stems
- 30 ml Pickled onion brine
- 25 g Galangal
- 30 g Shallot
- 20 ml Orange juice
- 50 ml Lime juice
- 50 ml Fish sauce
- 50 g Palm sugar
Instructions
- Rinse the rice and soak it in water for approximately 10 minutes, then drain thoroughly. Heat a wok or large skillet over medium heat, add the rice and stir constantly until it turns an even golden color and smells pleasant. Transfer to a bowl and cool. Grind in a coffee grinder or mortar and pestle, then sift through a fine sieve to remove large pieces. Set aside.
- Thinly slice the shallot lengthwise. Finely chop the galangal, pickled green onion stems, hot chili pepper, and orange zest. Crush the roasted peanuts into coarse crumbs. Toast the coconut flakes in a skillet over low heat, stirring occasionally, for 2–3 minutes. Set aside.
- In a large bowl, combine the lime juice, orange juice, palm sugar, pickled onion brine, and fish sauce. Mix well until the sugar dissolves completely.
- In a separate bowl, combine the dried shrimp, toasted coconut flakes, chopped ingredients, and prepared sauce. Toss thoroughly. Add the ground rice powder and mix again. Top with crushed roasted peanuts.
- Transfer the salad to a large serving plate. Each guest should place a small portion on their individual plate, wrap it in herb and vegetable leaves, and eat in portions.
- For a vegetarian version, omit the dried shrimp and fish sauce. Season to taste with soy sauce and a pinch of sea salt, maintaining the balance of sweet and sour flavors.