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.