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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


  • 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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