Otherby TheMealDBMeang NemKeep screen onSaveShareIngredients50g Dried Shrimp40g Rice100g Coconut20g Orange Zest3 Chilli50g Peanuts100g Pickled Scallion Heads30 ml Pickled Scallion Head Brine25g Galangal30g Shallots20 ml Orange Juice50 ml Lime juice50 ml Fish Sauce50g Palm SugarStepsStep-by-step0 of 6 done1Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool. Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces. Set aside.2Thinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest. Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes. Set aside.3In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce. Stir until fully dissolved and well mixed.4In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing. Mix well. Add roasted rice powder and stir again. Top with coarsely ground roasted peanuts.5Place the salad on a large plate. Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions.6For a vegetarian version, omit the dried shrimp and fish sauce. Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.Source: TheMealDB
