Kadok leaves are very delicious and there is one way of eating them.
Mieng Kham (Thai Leaf-Wrapped Snack)
Adapted from Cee of Real Thai Recipes
For about 2 dozen wraps, you'll need:
24 wild betel leaves, or butter lettuce or baby spinach
1/4 cup dried shrimp
1/4 cup walnuts or peanuts, roasted and chopped
1/4 cup shallots, chopped
1/2 Meyer lemon, quartered and thinly sliced
1/2 cup shredded coconut, toasted
2-inch knob ginger, finely julienned
For the sauce, you'll need:
1 shallot, finely minced
1 cup water
2 tblsp brown sugar
2 tsp fish sauce
1/4 cup shredded coconut, toasted
1 tblsp tamarind pulp
1 tsp dried chili pepper
Toast 3/4 cup shredded coconut on medium heat until golden. Measure out 1/2 cup and put that on the serving platter. Save the remaining 1/4 cup toasted coconut for the sauce.
Toast 1/4 cup walnuts or peanuts in the pan, or a toaster oven. Roughly chop the nuts and add them to the serving platter as well.
Finely julienne a 2-inch knob of ginger. Add to serving platter.
Finely chop 1/4 cup shallots. Add to serving platter.
Quarter and thinly slice half a Meyer lemon. Add to serving platter.
Add the dried shrimp to serving platter and set aside.
Now it's time to make the sauce. In a small saucepan on medium-low heat, add 1 finely minced shallot, 1 cup water, 2 tblsp brown sugar, 2 tsp fish sauce, 1/4 cup shredded toasted coconut,
1 tblsp tamarind pulp, and 1 tsp dried chili pepper. Stir until ingredients are mixed and sauce has thickened to your liking. Taste and adjust if necessary. Spoon sauce into a serving bowl.
Wash betel leaves.
Now you're ready to start assembling. If you're making this for a party, let each guest assemble their own wraps.
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