Thai one-bite miang wraps with sweet, sour, spicy sauce, pomegranate, ginger, peanuts and coconut on betel leaves. A Farang classic. Make the sauce ahead and keep it in the fridge all week.
Crispy tiger prawn, sweet potato and daikon fritters in a light curry batter with Thai basil, fried until golden and served with green nahm jim. A Begging Bowl favourite. Make the curry powder ahead.