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Recipe Of The Month: Prawns Pomelo

Prawns Pomelo on Betel leaves**[GF]

Prawns Pomelo on Betel leaves**[GF]

Serves 4 people

Prawns Pomelo on Betel leaves


  • 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
Prawns Pomelo on Betel leaves


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!

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