Miang of Southern Rocklobster and Green Mango

David Thompson, chef owner nahm, London

miang som oo

canapé for 100 pax

for the sauce

2kg palm sugar, shaved

375g water

750g miang paste  - see below

250g Megachef fish sauce - see note

250g tamarind water

Method

In a small pot heat the sugar with the water. When dissolved, add the miang paste and simmer for several minutes until the syrup is quite thick. Pour in the fish sauce and continue to simmer for a few minutes then add the tamarind water. Do not simmer for too long after this as the tamarind will become scorched and taste bitter. Allow to cool. Once cooled, it should be quite thick as it acts to bind the other ingredients together.

for the miang paste


100g galangal, peeled weight, sliced


10g salt


20g shrimp paste

6 scuds, roughly chopped


60g small dried shrimp (prawns)


90g grated coconut, roasted


60g peanuts, roasted

Method


Adding them one by one, gradually pound the ingredients together in a mortar and pestle until you have a smooth paste.

for the filling

100 betel leaves

450g roasted grated fresh coconut meat

300g green ginger, peeled weight,, cut into 3mm cubes

350g red shallots, peeled weight, cut into 3mm cubes

4 -6 limes, finely cubed

10-20 scuds, finely sliced

3 green mangoes, shredded

2 x 2.5kg Southern Rocklobsters, green meat extracted, click here for technical information

4 bunches of coriander, washed and leafed  

handy

6 pieces of 15mm diameter doweling about 15cm long

Method

Carefully wash and dry the betel leaves. Spread plastic wrap and cover with paper towel. Overlapping them slightly, and lining them up from left to right with the stalk end on your left, lay out about 15 betel leaves in a neat line and then gently wrap them around the dowel and seal with the plastic.  Repeat the process until all of the leaves have been rolled. Refrigerate until ready to use.

Steam the green Southern Rocklobster tail, leg and knuckle meat, chill and shred the large pieces.

to serve

Combine all the remaining ingredients in a bowl and dress with the cooled sauce. Serve on the curled betel leaves, sprinkled with coriander leaves.