2019-11-01 delicious

PHOTOGRAPHY

NIGEL LOUGH

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

Fresh,spicyanddecadent– thisThai-inspired

recipefromMasterChef’s newestwinner,

LarissaTakchi, isn’t your garden-variety canapé.

A NEW LEAF

@larissatakchi

MYFAMILYANDI lovetotrydifferentrestaurantsin Sydney,andthelegendary
Longrainin SurryHillswasa favourite– weusedtoorderbetelleavesbythedozen.
I’vemadea prawnmiangservedwithbetelleavesbecausenotonlydoesit look
impressive– withthepopsoftroutorsalmonroeandvibrant-greenleaves– butit’s
alsodangerouslygood.EverytimeI hosta partyorI’m invited to one, the only request
Igetfromguestsis thatI makemyprawnmiang.
Thebestthingaboutthisdishis thatit mightlookcomplicatedbutit’sactuallyeasy
tomake.It’sbestserved(andeaten)ata get-together because this recipe makes
enough for 20 people, so it’s a real party starter.

PRAWNMIANG

SERVES 20, AS A CANAPÉ

1 tspThaishrimppaste (from Asian

foodshops)

1 tspgroundginger

175gpalmsugar,roughlychopped

50gtamarindpaste (from Asian

foodshops)

2 tbsfishsauce

25gcrushedroastedpeanuts

75g shredded coconut, toasted

BETELLEAF& GARNISH

20 betelleaves(fromAsianfoodshops)

10 largecookedking prawns, cut into

1cmpieces

2 Asian(red)eschalots,finelychopped

(^1) / 4 bunchcoriander,leaves picked
1 lime,segmented
2 longredchillies,seeds removed,
finelychopped
Friedshallots,troutorsalmonroe and
baby shiso leaves, to serve
Placetheshrimppasteandgroundginger
in a mortarandpestle,andpoundintoa
powder.Placemixturein a dry,non-stick
mediumfrypanovermediumheatand
cookfor2-3minutesuntil mixture is
fragrant.Setaside.
Placepalmsugarin a mediumsaucepan
overmediumheatandcook,shakingpan
occasionally,for4-5minutesuntilthesugar
meltsandstartstocaramelise.Stirin the
tamarindpaste,fishsauceand^1 / 4 cup
(60ml)waterandcookuntilcombined.Add
theshrimppowder,crushedpeanutsand
toastedcoconut.Stirtocombine.Placein
thefridgefor2-3hoursorovernightuntil
themixturehasfirmedup.(Coconut
mixturecanbemadeaheadandstored
in anairtightcontainerin thefridge.)
Placebetelleavesona servingplatter,
followedby1 tbscoconutmixtureanda
fewpiecesofprawn.Sprinklewithred
eschalot,corianderleaves,limeandchilli.
Scatteroverfriedshallots,troutroeand
babyshisoleaves,andletguestshelp
themselves to make their own wraps.
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