AT A GLANCE
|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.