Betel leaf wraps with coconut and cashews

Miang Kham are traditional Thai snacks and here these delicious parcels have been repackaged slightly to become fresh and elegant canapés or starters. Betel leaves are widely used in cooking and for medicinal purposes throughout Southeast Asia.

MAKES 20

PREPARATION TIME: 20 MINUTES

COOKING TIME: ABOUT 10 MINUTES

50g (1¾oz) fresh or dried shredded coconut, toasted

4cm (1½in) piece fresh ginger, finely chopped

2 red bird’s eye chillies, finely chopped

3 tablespoons chopped cashews, toasted

175g (6oz) palm sugar or soft brown sugar

3 tablespoons vegetarian fish sauce or soy sauce

2 tablespoons sieved tamarind pulp or tamarind purée

½ small lime, finely diced, including skin

1 small pomelo, flesh separated and pulled into small chunks

1 French shallot, finely chopped

20 betel leaves or English spinach leaves

a handful of coriander (cilantro) sprouts or leaves

Using a pestle and mortar or a mini food processor, grind half the coconut, half the ginger, the chillies, 2 tablespoons of the cashews and a pinch of salt to a paste. Set aside.

Combine the sugar with 3 tablespoons water in a saucepan and heat gently until dissolved. Increase the heat and simmer for a few minutes until reduced to a syrup. Stir in the cashew paste with the fish sauce or soy sauce. Simmer for 3 minutes more then stir in the tamarind and heat through. Remove from the heat and allow to cool a little.

Mix together the lime, pomelo and shallot. Place the betel leaves on a board, shiny sides down. Spoon 1 teaspoon of the lime mixture onto the centre of the betel leaves then add a little of the cooled tamarind mixture followed by a couple of coriander sprouts or leaves. Pinch each leaf together slightly at the base. You can use a small cocktail stick to secure them if you like.