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Miang plaa :

Thai canape of betel leaves and fried fish

Betel leaves:

​Snip the betel leaves off the stems using scissors

• Place in cold water with sugar

• Let them refresh and keep them flat between sport towel

• You can also roll them so they curl up

 

Miang dressing:

Shrimp paste 100 grams (grilled in a banana leaf)

Galangal 100 grams

Dried chili 10 grams

Palm sugar 350 grams

Water 130 grams

Fish sauce 3 tablespoons

Tamarind pulp 6 tablespoons

Dried shrimp coarsely crushed

• Melt the sugar,shrimp paste and water

• Crush the galangal and dried chili in a mortar and pestle and add it to the sauce

• Cook gently till the sauce is thick.

• Season with fish sauce and tamarind pulp.

• Strain through a fine strainer.

• Fold in the coarsely ground dried shrimp.

 

Assembly:

Betel leaves 2 each without any blemishes or tears

Two pieces of fish 

Diced shallots

Diced ginger

½ spoon toasted peanuts

Miang sauce in a squeeze bottle

Galangal julienne

Sliced lemongrass

Lime flesh,rind removed and cubed

Thai chili sliced

Dried shrimp floss

• Place the betel leaves on the plate

• Place the shallot,ginger,fried fish.drizzle sauce

• Garnish with peanuts,lemongrass,lime cubes,thai chili

• Top with shrimp floss and galangal julienne