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Mieng Kum – Leaf-wrapped Savory Morsels Recipe

Mieng Kum - Leaf-wrapped Savory Morsels Recipe

Mieng Kum – Leaf-wrapped Savory Morsels Recipe

This is a snack or appetizer eaten at home, rather than at streetside stalls or in restaurants, and goes very well with beer or cocktails. In Thailand, various edible tree leaves are used to wrap the fillings, but soft lettuce leaves like butter lettuce or red lettuce make a fine substitute. The point is to wrap a selection of flavorful tidbits in a lettuce leaf with a touch of sauce and pop the whole packet in your mouth.

Ingredients :

  • 1 small head of lettuce (preferably a soft-leaf lettuce like butter or red leaf)
  • 5 tablespoons freshly grated coconut or unsweetened dried coconut, roasted in moderate oven or dry-fried in wok or frying pan until light brown, 1-3 minutes
  • 3 tablespoons diced shallots
  • 3 tablespoons diced lime (if thin-rind calamansi or young limes are available, leave rind on)
  • 3 tablespoons diced fresh ginger root or galangal root (or both)
  • 3 tablespoons dried prawns or shrimp, soaked in warm water for 5 minutes, drained and chopped
  • 3 tablespoons unsalted roasted peanuts, whole or crushed
  • 2 tablespoons chopped or whole chilies
  • Handful of leafy herbs like shiso, mint, basil, coriander leaves (cilantro) or pepper leaves


  • 1 tablespoon dried shrimp paste
  • 1/2 tablespoon sliced galangal
  • 1/2 tablespoon sliced shallots
  • 2 tablespoons grated fresh coconut
  • 3 tablespoons chopped unsalted peanuts
  • 2 tablespoons chopped dried shrimp, soaked in warm water for 10 minutes and drained
  • 1 teaspoon sliced fresh ginger
  • 1 cup (150 g) chopped or shaved palm sugar
  • 21/cups (625 ml) water

Method :

  1. Prepare the Sauce first. Dry roast the shrimp paste, galangal and shallots in a frying pan or under a broiler until fragrant, then leave to cool. Place in a blender, food processor or mortar and pestle with the coconut, peanuts, shrimp and ginger, and grind until fine.
  2. Transfer the mixture into a heavy-bottomed pan with the sugar and water, mix well and bring to a boil. Simmer until it is reduced to about 1 cup, then let it cool.
  3. To serve, pour the Sauce into a serving bowl and arrange all the ingredients in separate piles on small bowls.
  4. To eat, take a lettuce leaf, place a small amount of each of the filling ingredients in the middle, top with a dollop of sauce and bits of herbs and fold up into a little package.

Serves 4 Preparation time : 15 mins
Cooking time : 30 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Nam Prik Gai Kem – Spicy Salted Egg Dip Recipe”