Sooooo amazing! Thai MIANG KHAM which are one bite appetizers usually served on a wild pepper leaf but I used Romaine lettuce instead. Recipe veganized and adapted from Rachel Cooks Thai blog. The toppings: carrot, ginger, shallot, Serrano chili, chopped lime flesh, toasted coconut, roasted peanuts, cilantro and mint. The sauce is a cooked mixture of soybean paste, brown sugar, toasted coconut, roasted peanuts, shallot, lime juice, ginger, mushroom soy sauce and rhizome powder.
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