Feel like treating yourself to a fancy lunch? Having some people over (limited to the number set by your state government, of course!) for an Asian-style dinner party and looking for an appetiser? These sticky prawn betel bites are just the ticket! They will probably require a trip to an Asian market to procure betel leaves, but if you don't have the resources or the energy just serve them up in baby cos lettuce cups! The freshness of the leaf will perfectly offset the caramelised decadence of the filling.
Makes 6 bites (all of which I ate myself...)
Prep: 5 minutes
Cook: 5 minutes
Ingredients
Olive oil
6 betel leaves, picked from the stalk
6 raw peeled prawns, each one cut into chunks
1 garlic clove, crushed
1cm knob ginger, diced
1 red chili, deseeded and finely sliced
2 coriander roots, washed and diced very fine
1 tbsp fish sauce
1 tbsp brown sugar
Coriander, crushed peanuts and lemon slices, to serve
Method
Combine the garlic, ginger, chili, coriander root, fish sauce and brown sugar in a small saucepan. Set over low heat and stir until the sugar has dissolved and the sauce has thickened and caramelised.
Heat oil in a large frying pan. Add the prawns and cook, tossing, for 1-2 minutes or until they are beginning to change colour. Lower the heat.
Add the sauce and stir through until the prawns are coated and cooked through.
Divide the prawn mixture between the betel leaves. Top with fresh coriander leaves and crushed peanuts and serve with fresh lemon slices.
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