Name: Betel leaves topped with prawns and galangal
Yield: 20
Ingredients: 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 raw peanuts, roasted and coarsely chopped (¼ cup); To serve: lime wedges

Ingredients

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 raw peanuts, roasted and coarsely chopped (¼ cup)

To serve: lime wedges

Method

Main

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.