I Tried The World's Spiciest Snacks

Ingredients

• 12 pieces Betel Leaves (fresh, washed and patted dry)
• 1/2 cup Unsalted Peanuts (lightly toasted)
• 1/2 cup Shredded Coconut (unsweetened, toasted)
• 1 whole Lime (juiced; zest optional)
• 1 tablespoon Fresh Ginger (finely grated)
• 2 pieces Shallots (thinly sliced)
• 2 tablespoons Palm Sugar Paste (or substitute with dark brown sugar dissolved in a splash of water)
• 1 teaspoon Fish Sauce (optional, adds umami; can omit for vegan version)
• 1 piece Thai Bird’s Eye Chili (finely minced; adjust to heat preference)

Instructions

1. Prepare the Betel Leaves

   Rinse the betel leaves under cold water, pat them dry with a paper towel, and set aside on a clean plate.

   Time: PT5M

2. Toast Peanuts and Coconut

   Heat a dry skillet over medium heat. Add the peanuts, stirring constantly until golden and fragrant (about 3 minutes). Remove and set aside. In the same skillet, add the shredded coconut and toast, stirring frequently, until lightly browned (2‑3 minutes). Remove and let cool.

   Time: PT6M

   Temperature: Medium heat

3. Prepare Aromatics

   Finely slice the shallots, grate the ginger, mince the bird’s eye chili, and juice the lime. Set each component in separate small bowls.

   Time: PT5M

4. Mix the Filling

   In a mixing bowl combine toasted peanuts, toasted coconut, sliced shallots, grated ginger, minced chili, lime juice, palm sugar paste, and fish sauce (if using). Toss gently until everything is evenly coated.

   Time: PT5M

5. Assemble Miang Kham

   Take a betel leaf, place a small spoonful of the filling in the center, fold the sides over, and roll into a tight parcel (similar to a small taco). Repeat with remaining leaves.

   Time: PT8M

6. Serve

   Arrange the wrapped parcels on a serving plate. Optionally garnish with extra lime zest or a drizzle of extra palm‑sugar sauce.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

18 g

Fat

12 g

Fiber

3 g