התמונה להמחשה בלבדMeang Nem
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In meang nem, Dried Shrimp, Rice and Coconut are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large frying pan over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool. Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces. Set aside.
- 2Thinly slice the shallots lengthwise. Finely chop the galangal, pickled spring onions heads, chilli peppers, and bitter orange zest. Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes. Set aside.
Nutrition
- Calories
- 233
- Protein
- 7.3g
- Carbs
- 21.1g
Chef tips
To achieve a deep, addictive flavour, toast the coconut flakes in a dry frying pan until lightly golden. The wonderful aroma will transform the dish and provide a lovely crunch in every mouthful. For an equally delicious kosher version, replace the prawns with small cubes of seared white fish or crispy tofu. Serve inside fresh lettuce leaves to create fun individual bites to eat with your hands.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In meang nem, Dried Shrimp, Rice and Coconut are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
