One-Bite Thai "Flavor Bomb" Salad Wraps (Miang Kham)

This is one of the most delicious, most exciting appetizers of all time. I've only had my mind blown a few times, but when I tried miang kham, that was one of those times. A savory, yet sweet sauce pulls together the intense, immense flavors that these salad bombs hold, and they're perfect for serving at parties.

• Preparation Time: 45 mins
• Cooking Time: 5 mins
• Total Time: 50 mins
• Calories: 225 Calories

Ingredients

• ⅔ cup water
• ½ cup packed dark brown sugar
• 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
• ⅓ cup unsweetened shredded dried coconut
• 2 tablespoons finely chopped roasted peanuts
• 32 leaves fresh spinach
• ½ cup toasted unsweetened coconut flakes
• ⅓ cup roasted peanuts
• 32 leaves Thai basil
• 8 slices lime, quartered
• ¼ cup finely chopped Thai chile peppers
• ⅓ cup diced shallot
• ⅓ cup diced fresh ginger

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

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.

Step 3

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 4

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.