Miang Khum(Spinach Leaf Wraps W/ Satay Roasted Coconut
Monday, 26 May 2008
DescriptionFoo Swasdee, a restaurant owner and sauce manufacturer in Austin, Texas, offers a unique and very flavorful appetizer that should be made a few hours before your party or dinner.
At a glance
Place the spinach leaves flat on a serving platter.
Place 2-3 peanuts, one teaspoon of toasted coconut and a few pieces of all other fresh ingredients in the center of each spinach leaf.
To serve, add 1/2 teaspoon of Satay Thai Roasted Coconut Salsa on top of each spinach leaf; roll the leaf into a ball and eat the whole topped leaf in one bite. This results in an explosion of delicious varied flavors and textures.