התמונה להמחשה בלבדMeang Nem
An authentic Thai culinary experience that unites crisp textures with bold, vibrant flavors, centered on a harmonious blend of dried shrimp and toasted coconut. The aromatic seasoning of galangal, lime, and palm sugar imparts an unforgettable depth, establishing this dish as an exquisite appetizer for a sophisticated Asian-inspired gathering.
- 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 skillet 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 scallion heads, chili 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
For a deep, addictive flavor, toast the coconut flakes in a dry pan until lightly golden. The incredible aroma will elevate the whole dish and add a wonderful crunch to every bite. For a great kosher-friendly version, swap the shrimp for small cubes of seared white fish or crispy tofu. Serve in fresh lettuce leaves for fun, hand-held appetizers.
Culinary reasoning
An authentic Thai culinary experience that unites crisp textures with bold, vibrant flavors, centered on a harmonious blend of dried shrimp and toasted coconut. The aromatic seasoning of galangal, lime, and palm sugar imparts an unforgettable depth, establishing this dish as an exquisite appetizer for a sophisticated Asian-inspired gathering.
