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Miang Koong (Thai Prawn Wrap)

Have you ever tried Wild Pepper Leaf? Wild Pepper Leaf or Bai Cha Plu is a pungent, peppery and citrusy leaf used in Southeast Asian cuisines. The leaf looks quite similar to a betel leaf, but they’re completely different thing. In my opinion, it’s one of the most exciting ingredients, and if you haven’t tried it, you have a long way to discover the true local Asian food.

Wild Pepper Leaves are my husband’s favorite green, and we have been trying to grow them in our apartment in India for ages, but sadly, our soil and weather couldn’t support the plants. These leaves are the essential ingredients in many salads and wraps that we love. They’re also good in bringing the earthy flavor in spicy meat hotpot dishes.

While we don’t have Wild Pepper Leaves here, we make our favorite salads and wraps with lettuces or cabbage. To be honest, it’s definitely going to always feel like something is missing, but we’ll have to make the best of what we have.

Today, I made Miang Koong or Thai Prawn Wraps with fresh herbs and peanut sauce. It’s one of the healthiest recipes, and it’s quite easy to make. I love when the food is simple and fresh, and I can basically see all the ingredients in every bite. This dish is filled with natural goodness. I diced a plate full of garlic, fresh ginger, lemon, chilies and lemongrass. For the greens, we had lettuce, coriander leaves and mint leaves.

The dressing is pretty simple, too. I just mixed Thai Sweet Chili Sauce with some peanut butter and adjust the taste with some fish sauce and lime juice.

You will also need some warm rice vermicelli in the wrap to soak up the dressing and give a wonderful contrast of texture in the bites.

Miang Koong or Thai Prawn Wrap can be served as appetizer or snack, but we just love to have it as a meal because we can stuff our bodies with beautiful fresh food that are filled with healthy stuff. This dish is perfect for summer because it’s fresh and delicious. I also love to think that a dish like this can really help detox my body as well.

Miang Koong (Thai Prawn Wrap)


For Prawns

500 gm prawns- peeled and deveined

4 tbsp tempura flour

1 tsp paprika

1/2 tsp salt

¾ cup chilled water

2 cups vegetable oil

For Dressing

¼ cups Thai Sweet Chili Sauce

3 tbsp peanut butter

4 tbsp hot water

Fish sauce to taste

Lime juice to taste

For Wraps

Cooked Rice Vermicelli


Coriander Leaves

Mint Leaves

Diced lime with the rind

Fresh red chilies- optional

Sliced lemongrass

Chunky chopped Raw Garlic

Diced fresh ginger


In a medium bowl, combine tempura flour, paprika and salt. Add chilled water and stir until the mixture is just combined.

Preheat the oil in a frying pan. Dip the prawns in the batter, one by one, and deep fried them until golden brown. Remove the prawns from the hot oil and keep them aside.

For dressing, mix all ingredients for the dressing, and whisk until smooth.

To assemble the wrap, place some noodle in a lettuce leaf, and add a piece of deep fried prawn on top of it. Add mint leaves, coriander leaves, lemon, chili, lemongrass and raw garlic. Drizzle some dressing on the wrap and serve.

Miang Koong or Thai Prawn Wrap is usually served unassembled. We keep the elements of the wrap separately so everyone can make their own wrap. The wrap can be customized as per your liking. It’s a perfect food to have in a party when everyone can sit together and enjoy this delicious, healthy meal.


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