Masterchef

Fresh, spicy and decadent – this Thai-inspired recipe from MasterChef’s newest winner, Larissa Takchi, isn’t your garden-variety canapé.

The new winner’s Thai-inspired dish.

MY FAMILY AND I love to try different restaurants in Sydney, and the legendary Longrain in Surry Hills was a favourite – we used to order betel leaves by the dozen.

I’ve made a prawn miang served with betel leaves because not only does it look impressive – with the pops of trout or salmon roe and vibrant-green leaves – but it’s also dangerously good. Every time I host a party or I’m invited to one, the only request I get from guests is that I make my prawn miang.

The best thing about this dish is that it might look complicated but it’s actually easy to make. It’s best served (and eaten) at a get-together because this recipe makes enough for 20 people, so it’s a real party starter.

PRAWN MIANG SERVES 20, AS A CANAPÉ

1 tsp Thai shrimp paste (from Asian food shops) 1 tsp ground ginger 175g palm sugar, roughly chopped 50g tamarind paste (from Asian food shops) 2 tbs fish sauce 25g crushed roasted peanuts 75g shredded coconut, toasted

BETEL LEAF & GARNISH

20 betel leaves (from Asian food shops) 10 large cooked king prawns, cut into 1cm pieces 2 Asian (red) eschalots, finely chopped 1/4 bunch coriander, leaves picked 1 lime, segmented 2 long red chillies, seeds removed, finely chopped Fried shallots, trout or salmon roe and baby shiso leaves, to serve Place the shrimp paste and ground ginger in a mortar and pestle, and pound into a powder. Place mixture in a dry, non-stick medium frypan over medium heat and cook for 2-3 minutes until mixture is fragrant. Set aside.

Place palm sugar in a medium saucepan over medium heat and cook, shaking pan occasionally, for 4-5 minutes until the sugar melts and starts to caramelise. Stir in the tamarind paste, fish sauce and 1/4 cup (60ml) water and cook until combined. Add the shrimp powder, crushed peanuts and toasted coconut. Stir to combine. Place in the fridge for 2-3 hours or overnight until the mixture has firmed up. (Coconut mixture can be made ahead and stored in an airtight container in the fridge.)

Place betel leaves on a serving platter, followed by 1 tbs coconut mixture and a few pieces of prawn. Sprinkle with red eschalot, coriander leaves, lime and chilli. Scatter over fried shallots, trout roe and baby shiso leaves, and let guests help themselves to make their own wraps.