Prawns Pomelo on Betel leaves**[GF]
Prawns Pomelo on Betel leaves**[GF]
Serves 4 people
Ingredients
- 24 tiger prawns, cooked, deveined and deshelled
- 24 Betel leaves
- 100g Toasted coconut
- 80g lemongrass finely sliced
- 2dsp Shallots, finely diced
- 2dsp Ginger, finely diced
- 200g pomelo segments
- 3 Bird’s eye chillies, finely chopped
For sauce:
- 4dsp Fish sauce
- 60g Palm sugar
- 1/2dsp Thai shrimp paste
- 2dsp Tamarind juice
- 1 Stalk Lemongrass, chopped
- 1dsp Galangal, chopped
Method
To make the Sauce
Mix all the sauce ingredients in a saucepan. Cook for a few minutes gently on a low heat, stirring continuously until the palm sugar has dissolved and the sauce has thickened slightly. Once the sauce is ready, take it off the heat and pour it through a sieve to remove the lemongrass and galangal. Allow to cool.
To toast the coconut:
Take a brown-shelled coconut, crack it and using a small, sharp knife cut off the flesh and slice into fine pieces. Place on a baking sheet and put in the oven, 150 degrees Celsius/ gas mark 2 until golden brown. You can use desiccated coconut but fresh coconut is much tastier.
To prepare the filling:
Using a spoon, lightly mix together the prepared coconut, lemongrass, shallots, ginger, pomelo, bird’s eye chillies and tiger prawns and a little of the sauce to bind the ingredients together.
To serve:
Lay out the betel leaves and using a spoon, divide the mixture between the leaves and top with a little more sauce. They can be served flat on the dish, or they can be rolled so that the betel leaves holds the mixture- easier to eat!
