2 tbsppeanut oil2cloves of garlic, finely chopped1long red chilli, seeded and finely chopped6 cmpiece of ginger, peeled and finely grated6 cmpiece of galangal, peeled and finely grated1.2 kgmedium green prawns, peeled, veins removed, coarsely chopped1½ tbspfish sauce1 tbspcoconut cream250 gmbeansprouts1 cupcoriander leaves20betel leaves, washed and dried (see note)35 gm (¼ cup)raw peanuts, roasted and coarsely choppedTo serve:lime wedges
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.
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