Miang Kung - Available After 4pm (dine-in Only) Recipe
A shareable platter of bright flavours that you combine and wrap in a fresh betel leaf yourself. Ingredients include chilled baby black tiger shrimp, ginger, solo garlic, shallots, lime, chilli, roasted coconut, ground dried shrimp, pomello, roasted peanuts, coconut sugar, tamarind sauce. Gluten-free/Peanut-free available upon request.
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Ingredients
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Miang Kung Ingredients
Method
Preparation Instructions
- 1
Prepare the Shrimp
Boil the baby black tiger shrimp in salted water for about 3-5 minutes until they turn pink and opaque. Remove from heat, drain, and chill in ice water.
- 2
Prepare the Ingredients
Finely chop the ginger, garlic, shallots, and chili. Dice the pomelo and roast the coconut until golden brown.
- 3
Mix the Filling
In a bowl, combine the chilled shrimp, ginger, garlic, shallots, lime juice (squeezed from the lime), chopped chili, roasted coconut, ground dried shrimp, pomelo, and roasted peanuts. Mix well and add coconut sugar to taste.
- 4
Serve
Arrange the fresh betel leaves on a platter. Serve the shrimp mixture alongside the betel leaves and tamarind sauce for dipping. Guests can take a betel leaf, add the shrimp mixture, wrap it up, and enjoy.
