Start by roasting the shrimp paste. Spread it in a thick layer onto the surface of a banana leaf, fold the leaf into a package, and place it in an oven for approximately 10 minutes at 350 degrees. It will be done when the banana leaf is charred. Foil can be used if banana leaves are not available.
While the shrimp paste is roasting, cut the galanga, ginger, shallots, and lemongrass into small pieces. Roast these herbs by placing them in a pan over medium heat on the stove, and occasionally stirring until they are fully dried out and toasted.
Place the roasted herbs in a mortar and pestle and pound until a coarse paste is formed. Then add the roasted shrimp paste and continue to pound until the paste is smooth.
In a small saucepan, heat the paste you have just prepared with fish sauce and palm sugar over medium heat. Continue to cook until a slightly sticky sauce is formed. If it becomes too sticky, water can be added to thin it out.
Once the sauce is ready, stir in chopped toasted peanuts and toasted coconut flakes.
To Make Miang Kham:
Wash the wild pepper leaves and pat dry.
Prepare the peanuts, coconut, and dried shrimp by roasting them separately in a pan over medium heat. Be sure to use raw peanuts and unsweetened coconut flakes, if available, for the best results. Remove these ingredients once they are toasted and let them cool.
Prepare the fresh ingredients by slicing them into small bite-sized pieces. The peppers can be sliced very thinly and the limes should be sliced into wedges with their skin still intact.
To eat this appetizer, take one wild pepper leaf and spread a dollop of sauce in the middle. Then add the rest of the fresh and toasted ingredients to the leaf, wrap it so that they don't fall out, and pop it into your mouth. Enjoy the burst of fresh flavors!