Betel leaves topped with prawns and galangal
Search for similar recipes...
Serves
20
|
2 tbsp
|
peanut oil
|
|
2
|
cloves of garlic, finely chopped
|
|
1
|
long red chilli, seeded and finely chopped
|
|
6 cm
|
piece of ginger, peeled and finely grated
|
|
6 cm
|
piece of galangal, peeled and finely grated
|
|
1.2 kg
|
medium green prawns, peeled, veins removed, coarsely chopped
|
|
1½ tbsp
|
fish sauce
|
|
1 tbsp
|
coconut cream
|
|
250 gm
|
beansprouts
|
|
1 cup
|
coriander leaves
|
|
20
|
betel leaves, washed and dried (see note)
|
|
35 gm (¼ cup)
|
raw peanuts, roasted and coarsely chopped
|
|
To serve:
|
lime wedges
|
|
1
|
Heat wok or large frying pan over high heat, add oil and heat until oil begins to smoke. Add half the garlic, chilli, ginger and galangal and stir-fry for 30 seconds. Add half the prawns and stir-fry for 3 minutes. Add half the fish sauce and coconut cream, toss to combine, then remove from heat and transfer to a large bowl. Repeat with remaining halves of same ingredients, then add to prawn mixture in bowl and stand for 10 minutes. Stir in beansprouts and coriander leaves.
|
|
2
|
To serve, top betel leaves with 2 tbsp of prawn mixture, scatter with peanuts and serve with lime wedges.
|
Note Betel leaves – actually a leaf from a pepper tree – are available from Asian greengrocers and supermarkets.
RECIPE Rodney Dunn, Emma Knowles and Adelaide Lucas
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin