Betel leaves topped with prawns and galangal - 9Kitchen

Ingredients

• 2 tbsp peanut oil
• 2 cloves of garlic, finely chopped
• 1 long red chilli, seeded and finely chopped
• 6 cm piece of ginger, peeled and finely grated
• 6 cm piece of galangal, peeled and finely grated
• 1.2 kg medium green prawns, peeled, veins removed, coarsely chopped
• 1½ tbsp fish sauce
• 1 tbsp coconut cream
• 250 gm beansprouts
• 1 cup coriander leaves
• 20 betel leaves, washed and dried (see note)
• 35 gm (¼ cup) raw peanuts, roasted and coarsely chopped
• To serve: lime wedges