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miang on a plate

Miang Hui (Betel Leaf with Seared Scallop, Peanuts, Galangal, Ginger and Lime)

This recipe comes to us from the kitchen of Chaowarat (Arte) Assavakavinvong from Longrain and regular participant at the Neff Market Kitchen Cooking School.



  • 6 scallops, cut in half
  • 12 betel leaves
  • some coriander
  • some diced lime
  • some roasted peanuts
  • some toasted coconut
  • some julienne ginger
  • some julienne chilli
  • some sliced shallots


Miang sauce

  • 10 g galangal
  • 5 g ginger
  • 5 g shallots
  • 200 g Palm sugar
  • 20 ml water
  • 20 g  dried shrimp floss
  • 5 g roasted shrimp paste
  • 15 ml fish sauce
  • 20 g toasted coconut



Sear the scallops on a very hot pan with some oil – sear both sides.

Put some miang sauce on betel leaf, then place seared scallop on leaf.

Add coriander, diced lime, roasted peanut, ginger, chilli, shallot and toasted coconut.


Miang sauce

Pound 10g of galangal, mix with 30ml of water then strain to make galangal juice.

Pound the ginger and shallots in mortar and pestle until it forms a uniform paste.

Melt the palm sugar with water in a saucepan to make a caramel. When the palm sugar is completely dissolved, add galangal juice. Add the paste into the caramel and then keep reducing. Add dried shrimp floss, roasted shrimp paste, fish sauce and toasted coconut. Keep reducing the caramel to 140°C.

Cool the sauce down.




Notes: This recipe was demonstrated in Arte’s class “Inspiring Thai”,  September 2019. The recipe and image is reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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