Recipe Of The Month

Recipe Of The Month

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!