Fast Recipes

Betel leaves topped with prawns and galangal

Australian Gourmet Traveller fast food starter recipe for betel leaves topped with prawns and galangal

By Rodney Dunn, Emma Knowles & Adelaide Lucas
  • Serves 20
Betel leaves topped with prawns and galangal
Betel leaves topped with prawns and galangal


  • 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)


  • 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.