Soi Four, a Thai place on College in the Rockridge neighborhood of Oakland, makes a lot of delicious stuff. One of our favorites (and something we order every time we visit) is the Miang Kum, which is described as follows on their menu:
miang kum Fresh cut mustard leaf wrap of roasted coconut, prawns, pomelo, herbs, & sweet palm
It’s awesome. Crunchy, salty, sweet, bitter, and hot. We decided to try to make it home a few days ago, bought the requisite ingredients, and gave it a whirl. It turned out magnificently. A bit of prep work, but nothing exorbitant. Without further ado, here’s the recipe (adapted from justasdelish.com and found via the google-bot).
1/3 lb peeled, deveined shrimp
Toasted peanuts, crushed
Mustard leaves, cut or torn into 2” by 2” pieces
1 grapefruit (oro blanco) or 0.5 pomelo, sectioned and chopped
0.25 cup + 1 tablespoon sliced shallots
3-4 green/red thai chilies, sliced into small coins
0.5 cups + 2 tablespoons grated, dried coconut
0.25 cup diced young ginger
0.25 tablespoon finely sliced Galangal
0.5 cups water
0.5 cups palm sugar
0.5 tablespoon fish sauce (red boat!)
Step 0. Roast the coconut over medium heat, stirring constantly to avoid burning. Remove from heat when it starts to brown. Separate 2 tablespoons and save for later.
Step 1. In a mortar and pestle, smash the shallots and galangal into a paste.
Step 2. In a small sauce pan, add the 0.5 cups water, 0.5 cups palm sugar, and 0.5 tablespoons of fish sauce. Add the shallot and galangal paste. Heat over medium low heat until reduced to about half the liquid volume. Add the two tablespoons of reserved toasted coconut and remove from heat.
Step 3. Boil or stir-fry your shrimp until cooked. Crudely slice into small pieces.
Step 4. Assemble. Take a 2” by 2” square of mustard leaf. Throw a little piece of shrimp on there. Top with roasted coconut, a piece or two of shallot, a pinch of peanuts, some grapefruit, a single chili coin, and a little ginger. Drip some sauce over the top.
Step 5. Enjoy. Repeat.