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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 Woolf

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.

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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

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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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From the book: Dominique’s Kitchen

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