seafood

Meang Nem

Name: Meang Nem
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Dried Shrimp50 g
Rice40 g
Coconut100 g
Orange Zest20 g
Chilli3
Peanuts50 g
Pickled Scallion Heads100 g
Pickled Scallion Head Brine30 ml
Galangal25 g
Shallots30 g
Orange Juice20 ml
Lime juice50 ml
Fish Sauce50 ml
Palm Sugar50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
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.
2
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.
3
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.

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