Miang Kham /Thai Appetizer

• 5 bunch Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce
• 400 grams palm sugar
• 1 tbsp brown sugar
• 1 finely chop stalk of lemongrass
• 1/2 tbsp finely chop ginger
• 1 tbsp good quality shrimp paste
• 1/2 tsp salt to taste ,may be not use all
• 200 grams dried shrimps,small size
• 300 grams shredded coconut
• 100 ml water
• 1 head of ginger ,diced
• 100 grams fresh chili ,chopped
• 1 cup roasted peanuts
• 1 roast shreded coconut
• 2 lime,diced

1. Finely chop ginger,lemongrass,galangal ,clean leaves ,set aside
2. Roast coconut until light brown,add shrimp paste,dry shrimps,stir until little more brown,add palm sugar,water ,half of salt ,then let it simmer on low heat,stir frequently protect from burning until sauce get to dark brown color approximately 1 to 2 hours
3. During this time in seperate pan ,roast peanut until crispy ,do the same with shreded coconut until light brown ..then remove to serving plate ,chop chili, dice lime,ginger,clean leaves ,pat dry ,prepare to serving plate
4. To eat : fill one leaf with fillings ,top with half teaspoon of sauce ,this can get a big bowl of sauce ,good for party or daily appetizer as it can save in refrigerator for later use

only, palm sugar, brown sugar, lemongrass, chop ginger, shrimp paste, salt, shredded coconut, water, ginger, fresh chili, peanuts, coconut, lime

Taken from cookpad.com/us/recipes/360870-miang-kham-thai-appetizer (may not work)