Recipe Arimas Miang Kham

Wash the betel leaves thoroughly and pat them dry.

Prepare the palm sugar syrup by dissolving palm sugar in a small amount of water over low heat until it thickens slightly.

In a bowl, combine the roasted peanuts, dried shrimp, grated coconut, chopped shallots, and chopped ginger.

To serve, place a betel leaf on a plate and add a spoonful of the mixture on top.

Add a squeeze of lime juice and drizzle with palm sugar syrup and fish sauce.

Top with chopped cilantro for garnish.

Fold the betel leaf over the filling to create a small parcel.

Repeat the process for the remaining leaves and filling.

Serve immediately as a snack or appetizer.

Spice Level: