Thai Miang Kham Recipe Ingredients Sauce 1 tbsp fresh ginger 1 tbsp roasted grated coconut 1 tbsp small toasted peanuts 1 tsp dried prawns tsp Thai shrimp paste cup palm sugar 100 ml water 1 tbsp fish sauce 1 tbsp tamarind water/juice Salad 2 tbsp dried prawns 2 tbsp toasted shredded coconut 2 tbsp lime - finely diced 2 tbsp ginger - finely diced 2 tbsp purple shallots - finely diced 1 tbsp red birds eye chillies - finely sliced, de-seeded 2 tbsp roasted peanuts 2 tbsp coriander leaves 12 wild piper leaves - cleaned and dried Instructions In a mortar and pestle, pound the fresh ginger, then add the toasted shredded coconut and pound, then add the toasted peanuts and dried prawns and pound, and lastly add the shrimp paste and pound until everything is combined into a smooth paste, and set aside
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