Published: by Absolutely Recipes, in the Salad recipes category.

Leaf-Wrapped Salad Bites (Miang Kham) Recipe.

Ingredients:

Sauce
1 TBSP meaty dried shrimp
1/2 cup hot water
1 stalk lemongrass
1/2 cup plus 2 TBSPs unsweetened dried coconut flakes
1 shallot, about 1 ounce, peeled and sliced thinly against the grain
2 (1/4-inch-thick) slices galangal, coarsely chopped
2 TBSPs coarsely chopped peeled ginger
1 TSP shrimp paste
1/2 cup packed grated palm sugar plus 1/3 cup packed dark brown sugar (or substitute 2/3 cup packed dark brown sugar)
1 TBSP fish sauce
1/4 cup water
2 TBSPs finely chopped roasted peanuts
Salad
1 lime
1 (3-inch) piece fresh ginger, peeled and cut into 1/4-inch dice
2 shallots, about 1 ounce each, peeled and cut into 1/4-inch dice
1/2 cup roasted peanuts
5 or 6 fresh bird's eye chilies, sliced crosswise 1/4 inch thick
1/3 cup meaty dried shrimp
To Serve
20 to 30 cha-phlu leaves or 3-inch squares collard green or Chinese broccoli leaves

Recipe Instructions:

To make the sauce, soak the dried shrimp in hot water for 15 minutes.
Meanwhile, trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end.
Working from the root end, cut the bulb crosswise into paper-thin slices, stopping once you reach the point at which the purple rings disappear.
Set the slices aside and discard the remainder.

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