Betel leaves topped with prawns and galangal


  • Serves 20 people

  • 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.

View Full Site