One-Bite Prawn Wraps
Just three simple ingredients make up these moreish canapés from Dominique Woolf’s debut cookbook. With a prep and cook time of under thirty minutes, you’ll be able to spend precious time with your guests instead of beavering away in the kitchen.
From the book
Dominique’s Kitchen
The debut cookbook from the winner of The Great Cookbook Challenge
Fuss-free family favourites, from traybakes to curries
Packed with East and Southeast Asian flavours
Introduction
I stumbled across these prawn wraps – full name miang kham, meaning ‘one bite wrap’ – in London restaurant Farang a few years ago, and I have been dreaming of them ever since.
These playful little morsels are everything you could possibly want in one mouthful – a combination of different textures and flavours that disco-dance in your mouth, making them utterly irresistible. Crunchy, crispy, sticky – not to mention spicy, salty, sour and sweet – miang has it all. My simplified version is surprisingly easy to make – just try not to eat them all before the guests arrive.
Note: This dish is traditionally made with betel leaves; however, large spinach leaves (big enough to wrap a prawn in, but not the giant variety) or little gem leaves work just as well.
Ingredients
| For the sauce: | |
|---|---|
| 1 tbsp | unsweetened, crunchy peanut butter |
| 50ml | water |
| 4 tbsp | soft brown sugar |
| 2 tbsp | tamarind paste |
| 2 tbsp | fish sauce |
| 1 tsp | grated ginger |
| ½ tsp | dried red chilli flakes |
| To serve: | |
| 16 | large spinach leaves, little gem or betel leaves |
| 16 | cooked peeled king prawns |
| 1 | lime, cut into wedges |
| 3 tbsp | desiccated coconut, toasted |
| 4 tbsp | salted peanuts, roughly chopped |
| ¼ of a | red onion, finely chopped |
Method
Place the peanut butter in a small pan and slowly mix in the water to make a smooth paste (bits of peanut aside). Place over a medium heat, stir in the other sauce ingredients and simmer for a few minutes, stirring occasionally, until the sauce thickens and reduces by half. Remove from the heat and leave to cool.
To assemble, place the leaves on a serving plate. Top each one with a prawn, a drizzle of sauce and a light squeeze of lime, followed by a sprinkling of coconut, peanuts and red onion.
Alternatively, lay out all the elements in small dishes, and let your guests assemble their miang themselves.
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