Thai Betel Lime Prawn Wrap (Miang Kham)
- 4
- 18
- 20min
- 20min
The freshness and aroma of betel leaves and prawns cooked with tangy lime juice give this popular Thai street food its distinctive taste with all its unique flavours.
Ingredients
Ingredients
Cooking Steps
Ingredients
Step 1 :
First, wash the shrimp/prawns, marinate them with salt and keep aside.
Step 2 :
Squeeze a pulp of fresh orange lime juice to marinate with the prawn. Marinate it with Thai green paste, soy sauce, salt and kaffir lime leaves for 1 hr.
Step 3 :
Heat a wok or large frying pan over high heat, add oil and heat until oil begins to smoke.
Step 4 :
Add half the garlic, chilli, ginger and onion and stir-fry for 30 seconds.
Step 5 :
Add half the prawns and stir-fry for 15 minutes. Add the remaining Thai green paste and coconut cream milk, toss to combine, then remove from heat and transfer to a large bowl.
Step 6 :
Stir in peanuts and kaffir lime leaves. Drizzle some honey.
Step 7 :
Add the sesame seeds and remaining lime orange pulp. Cover the lid and let it get completely cooked.
Step 8 :
To serve, top betel leaves with 2 tbsp of prawn mixture, scatter with peanuts, and pomegranate seeds and serve with lime wedges.
Shop Ingredients
Thai Betel Lime Prawn Wrap (Miang Kham)
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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