Meang Nem

Name: Meang Nem
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 50g Dried Shrimp; 40g Rice; 100g Coconut; 20g Orange Zest; 3 Chilli; 50g Peanuts; 100g Pickled Scallion Heads; 30 ml Pickled Scallion Head Brine; 25g Galangal; 30g Shallots; 20 ml Orange Juice; 50 ml Lime juice; 50 ml Fish Sauce; 50g Palm Sugar

Pure Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Meang Nem

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Dried Shrimp

50g

Rice

40g

Coconut

100g

Orange Zest

20g

Chilli

Peanuts

50g

Pickled Scallion Heads

100g

Pickled Scallion Head Brine

30 ml

Galangal

25g

Shallots

30g

Orange Juice

20 ml

Lime juice

50 ml

Fish Sauce

50 ml

Palm Sugar

50g

Rinse 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.

Step-by-Step Instructions

Thinly 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.

In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce. Stir until fully dissolved and well mixed.

In 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.

Place 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.

For 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.