Meang Nem

Name: Meang Nem
Yield: 2
Ingredients: 40 g Rice; 50 g Peanuts; 50 ml Fish Sauce; 50 ml Lime juice; 100 g Coconut; 30 g Shallots; 50 g Palm Sugar; 3 Chilli; 20 ml Orange Juice; 20 g Orange Zest; 50 g Dried Shrimp; 100 g Pickled Scallion Heads; 30 ml Pickled Scallion Head Brine; 25 g Galangal

Media

Contains allergens

Cacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein9 %13 g
Carbs47 %70 g
Fat45 %30 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	566 kcal	195 kcal
Protein	13 g	4.5 g
Carbs	70 g	24.1 g
Fat	30 g	10.3 g

One serving is about 291 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cambodia

Ingredients

40 g Rice
50 g Peanuts
50 ml Fish Sauce
50 ml Lime juice
100 g Coconut
30 g Shallots
50 g Palm Sugar
3 Chilli
20 ml Orange Juice
20 g Orange Zest
50 g Dried Shrimp
100 g Pickled Scallion Heads
30 ml Pickled Scallion Head Brine
25 g Galangal

Instructions

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.
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.