Part 2 of Street Food Inspired Appetizers covers Grilled Shrimp on Lemongrass Skewers and Miang Kam and adapts the recipes from Supatra Jonhnson’s excellent cookbook ‘Crying Tiger: Thai Recipes from the Heart’.

Thailand’s street-food and snack culture offer plenty of inspiration for the home cook who wants to make amazing appetizers. This entry shows you how to make Crispy Panko Fried Shrimp with Thai Chili Sauce, Curry Puffs, Shrimp on Lemongrass Skewers, and Lettuce-leaf wrapped Miang Kam. Three of these recipes come from the Isaan Thai Cookbook Crying Tiger: Thai Recipes from the Heart.