Pomelo and Prawn on Bettel Leaf

Khanh Ong

Ingredients:

  • 2 tsp dried prawns
  • 1 tsp toasted peanuts
  • 1 tsp shredded coconut
  • 1 small thai green chili
  • 2 coriander roots
  • 2 slices of fresh galangal
  • 3 slices of ginger
  • 75g grated palm sugar
  • 1 tbsp fish sauce
  • 3 tbsp tamarind water
  • 3 large prawns poached peeled and deveined
  • 3 tbsp toasted coconut flakes
  • 3 shallots finely chopped
  • 2 pieces of pomelo peeled and broken up
  • 10 big betel leaves
  • 1 tbsp Vegetable oil

To Serve:

  • Coriander leaves
  • Fried shallots
  • Toasted coconut

Method:

  1. In a mortar and pestle pound dried prawns, peanuts, coconut, chili, coriander, galangal, ginger into a paste
  2. Cook in a small pan for 1-2 minutes in vegetable oil
  3. Add palm sugar, fish sauce and 200ml of water and cook until sure dissolves and reduces by 1⁄4
  4. Add tamarind water and simmer for 2-3 minutes and set aside.
  5. In a medium bowl chop prawns small add coconut, shallots, pomelo and add 3 tbsp of sauce and combine
  6. Place a small a tbsp into each betel leaf

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