Thai One-Bite Paan Wraps (Miang Kham)
Thai One-Bite Paan Wraps (Miang Kham) — this sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!
Ingredients
Sauce:
- 3 tbsp shredded coconut , toasted
- 2 tbsp roasted peanuts , finely chopped
- 1 inch lemongrass , pounded
- 2 tbsp shallots (onions) , finely chopped
- 1 tsp ginger , minced
- 1 tbsp tamarind pulp
- 1/2 cup brown sugar , or palm sugar, packed
- 2/3 cup water
- 1 1/2 tsp soy sauce
- 1/2 tsp salt , to taste
- 1/2 tsp red chili flakes
- 1/2 tsp lemon zest
Crispy Tofu (Optional):
- 1/2 cup tofu , pressed and finely cubed
- 1 tbsp soy sauce
- 2 tsp red chili sauce
- 2 tsp oil
- 1 1/2 tsp cornstarch
- 1/4 tsp salt , to taste
- 1/4 tsp red chili flakes
Toppings:
- 20 betel leaf (paan leaves)
- 1 lemon , finely cubed
- 3 tbsp ginger , finely cubed
- 1/4 cup roasted peanuts
- 2 tbsp thai chilies , finely chopped
- 1/4 shallots (onions) , finely chopped
- 1/4 shredded coconut , toasted
Instructions
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To make the sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Discard the lemon grass then transfer to a separate bowl and set aside.
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To make the crispy tofu, mix together all the ingredients with the tofu. Transfer to an air fryer or oven and cook for 7-8 minutes at 350°F / 175°C until golden brown and crispy. Make sure to give them a shake about halfway through.
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To assemble the paan wraps, add a few pieces of ginger, Thai chilies, and lime. Then, add a small spoonful of peanuts, crispy tofu, shallots, and toasted coconut. Finish it off with a spoonful of that sauce and enjoy!