Miang Khum Blätter 1

1.Wash and dry the wild pepper leaves.

2.Peel and slice the shallots into thin slices, dice the ginger root, and chop the chili pepper. Wash and sort the soybean sprouts. Cut the chilies into rings, trim the shiso cress, and chop the shrimp.

3.Roast the coconut chips in a pan without fat until golden brown, stirring (there are also roasted ones in Asian stores).

4.Wash the citrus fruits and cut them into very small pieces, using only the peel and a few millimeters of fruit flesh for the limes. Chop the nuts.

5.Prepare the sauce: Peel and slice the shallots into thin slices, fry the chili pepper in oil until crispy. Remove the chili pepper from the oil and let it drain on a paper towel. Fry the shallots in the oil until crispy. Drain the crispy shallots with a sieve or slotted spoon and let them drain.

6.Briefly remove the pot from the heat, add the sugar and let it melt. Add 3 tablespoons of water, put it back on the stove and let it simmer until the sugar has dissolved. Remove from heat, let cool, and mix with miso paste.

7.Serve all ingredients - including the crispy fried shallots - separately with the sauce and the pepper leaves. Each person fills their own leaves: place small amounts of the ingredients on the leaf, add a teaspoon of sauce, fold more or less neatly, and eat directly by hand.