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Betel leaves topped with prawns and roasted macadamias

Betel leaves topped with prawns and roasted macadamias

You will not believe how simple and delicious this recipe is. The aroma of the spices and macadamias will have guests reaching for seconds and thirds. Doubling the recipe might be wise!
serves
12
INGREDIENTS

1 tablespoon vegetable oil

2 cloves garlic, finely chopped

1 long red chilli, finely chopped

14g piece ginger, peeled and finely grated

6g piece galangal, peeled and finely grated

500g green prawns, peeled, de-veined and coarsely chopped

1½ tablespoons fish sauce

1 tablespoon coconut cream

5g piece palm sugar, finely grated

2 kaffir lime leaves, finely chopped

½ cup coriander, coarsely chopped

2 spring onions, sliced finely on the diagonal

12 betel leaves, washed and dried

½ cup finely chopped macadamias, roasted


METHOD
Heat the oil in a wok over high heat. Add the garlic, chilli, ginger and galangal and stir fry for 30 seconds. Add the prawns and stir fry for 2-3 minutes.
Reduce heat to low and add the fish sauce, coconut cream, palm sugar and kaffir lime leaves and toss to combine. Remove from the heat and transfer to a bowl. Cool slightly before stirring through the coriander and spring onions.
Place a tablespoon of mixture onto each betel leaf and sit on a serving platter. Sprinkle with macadamias to serve.

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Categories: savoury

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