For the Wraps:

1. Make Nam Prik Pao using this recipe. You can do this a few days ahead. You can also use store-bought paste. I like The Maesri brand and Mae Pranom brand.

2. Dry toast the coconut flakes until light golden brown and set aside to cool. Sweetened coconut flakes work fine. The sweetness helps balance out the salty and spicy sauce. For fewer calories and sugar, choose unsweetened flakes.

3. Dry roast raw peanuts and let them cool. You can either leave them whole or lightly crush them. For a quick cheat, you can use store-bought, lightly salted roasted peanuts. There is no shame here.

4. Wash and dry all the fresh ingredients (betel leaves, chilis, lime, lemongrass, shallot, galangal, or ginger). Then chop into tiny pieces, about 1/4 inch or smaller.

5. Place everything on a large serving platter with the betel leaves as the base. Add dried shrimp, peanuts, and coconut flakes along with the rest of the fresh ingredients to the platter. Place the sauce in the middle or on the side with a small serving spoon.

6. Scoop the sauce on the leaf to spread as a base, or add a spoonful on top of your wrap. Add your favorite ingredients, wrap it together with your fingers, and enjoy the savory bite of your Miang Kham!

Miang Kham Sauce:

1. Dry toasting chopped galangal, lemongrass, and shallot on medium heat for 5-8 minutes or until fragrant. Let cool. 

2. Dry toasting the shrimp paste wrapped in aluminum foil. Since it's such a small quantity, I either toast it on one side of the aromatics or toast the wrapped foil over the gas stove for 2-3 minutes. 

3. Add the toasted aromatics, shrimp paste, dried shrimp, peanuts, and one tablespoon of water to a small spice grinder. Grind until smooth. 

4. In a small saucepan, add the paste, palm sugar, fish sauce, and the rest of the water. On medium heat, stir until slightly thickened, 5-6 minutes. Allow to cool, then serve in a dipping sauce bowl. Serve with your Miang Kham leafy bites!