Chef John's version of one-bite Thai salad wraps, or miang kham, features the classic sauce that ties together the immense flavors they hold. The perfect appetizer for parties!
Preparation Time
45 mins
Cooking Time
5 mins
Total Time
50 mins
Calories
225 Calories
Recipe Instructions
Step 1
Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
Step 2
To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
Step 3
Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.
Step 4
Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
Ingredients
2 tablespoons minced shallot
2 tablespoons fish sauce
1 small lime, zested and juiced
1 cup cubed cooked chicken
1 tablespoon finely minced fresh ginger
2 tablespoons finely chopped roasted peanuts
32 leaves fresh spinach
32 leaves Thai basil
8 slices lime, quartered
0.66666668653488 cup water
0.5 cup packed dark brown sugar
0.33333334326744 cup unsweetened shredded dried coconut
