Betel Leaves with Sticky Prawns and Peanuts
Elegant Asian-inspired canapés of spicy sticky prawns wrapped in betel leaves—perfect for entertaining. Make 24; cook in 25 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram (2 pounds) uncooked medium prawns (shrimp)
- 6 centimetre (2½-inch) piece fresh ginger (30g)
- 1 fresh long red chilli
- 2 cloves garlic
- 2 fresh coriander (cilantro) roots
- 1 star anise
- 2 tablespoons peanut oil
- 260 grams (8½ ounces) palm sugar
- 1/4 cup (60ml) water
- 1/4 cup (60ml) fish sauce
- 24 betel leaves
- 1/3 cup firmly packed fresh coriander (cilantro) leaves
- 1/4 cup (35g) roasted unsalted peanuts
- 1 tablespoon lime juice
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