Meang Nem
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. Trans
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 8 min
- Total
- 58 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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.
Ingredients
- Prawn50 g
- Rice40 g
- Coconut milk100 g
- Orange Zest20 g
- Fresh chilli3
- Peanuts50 g
- Spring onion100 g
- Spring onion30 ml
- Galangal25 g
- Shallot30 g
- Orange Juice20 ml
- Lime50 ml
- Fish sauce50 ml
- Palm sugar50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat.
10 minStep 2
Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool.
5 minStep 3
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 4
Thinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest.
Step 5
Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes.
3 minStep 6
Set aside. In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce.
Step 7
Stir until fully dissolved and well mixed. In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing.
Step 8
Mix well. Add roasted rice powder and stir again.
Step 9
Top with coarsely ground roasted peanuts. Place the salad on a large plate.
Step 10
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.
Step 11
Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lime → lemon
Works in most savoury cooking. Desserts may notice.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Meang Nem take?
58 min all in — 40 min prep, 8 min cook, 10 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish, Milk, Peanuts, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Wok, Mixing bowl, Mortar and pestle.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 50 ml. Taste at the end rather than adding a number we did not write.
How much fish sauce?
50 ml of Fish sauce.
What can I use instead?
chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lime → lemon. Works in most savoury cooking. Desserts may notice. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.