- To prepare the palm sugar dressing, pound shrimp paste, galangal, shrimp floss, toasted shredded coconut in pestle.
- In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
- To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
- To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.