Step 1

For the spice paste, place all the ingredients in a food processor and whiz to a paste. Season, then divide between two bowls. Add the salmon to one bowl and the prawns to the other. Turn to coat.

Step 2

Rub the banana leaves with peanut oil then, working with one leaf at a time and using tongs, carefully hold each leaf over a gas stove for 1-2 seconds until softened (this will make them easier to roll).

Step 3

Cut the banana leaves into 10cm squares, then divide the prawn and salmon mixtures into five portions each. Place each portion in the middle of a leaf and roll up. Secure ends with toothpicks.

Step 4

Place a chargrill pan over medium heat. Cook the parcels, in batches if necessary, for 3 minutes each side or until lightly charred and the filling is cooked through.

Step 5

Meanwhile, for the dipping sauce, combine all the ingredients with half the reserved coriander leaves. Season to taste.

Step 6

Serve the parcels with the dipping sauce, spice paste and remaining coriander leaves on the side.