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Betel leaves topped with prawns and galangal

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

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