Here´s a simple Thai appetiser which is delicious and crunchy. Mieng Kham (Dryfried coconut meat, diced fresh herb wrapped in kale leaf and served with Mieng sauce).

[From "Paying homage to river goddess," New Straits Times. 2 Jan 2010]

• 50g dry-fried coconut meat
• 50g roast peanuts
• 20g diced ginger
• 20g diced shallot
• 20g dried shrimp
• 2 diced limes
• 10g chillies
• Kale leaf, lettuce, white green or wild betel leaf

Ingredients for Mieng Sauce

• 150g palm sugar
• 10g dry-fried coconut meat
• 15g dried shrimps
• 12ml fish sauce
• 30g ginger
• 5g shrimp paste
• 20g shallots
• 10g lemon grass
• 5g galangal
• 50g water

1. First, pound ginger, shallots, shrimp paste, galangal and lemon grass.

2. Add palm sugar, fish sauce, dry shrimps, dryfried coconut meat and water.

3. Cook until liquid turns into a slightly brown thick paste.

4. Take the leaf and roll it, put in a little of each: coconut meat, peanuts, ginger, shallots, shrimps and chillies.

5. Squeeze a little lime juice on top and add Mieng sauce.

Tip: Always use fresh ingredients. This is a simple and tasty appetiser, which can be prepared a day earlier. The cut ingredients can be sliced thinly and kept in the fridge with the sauce.