Betel leaves topped with prawns and roasted macadamias

Fresh, fragrant and full of flavour, these bite-sized betel leaves are perfect for entertaining. The combination of sweet prawns, herbs and roasted macadamias delivers a lively contrast of texture and taste. Serve as an elegant starter or pass-around canapé that’s guaranteed to impress.

MAKES 12

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic finely chopped
• 1 long red chilli finely chopped
• 14 g ginger peeled and finely grated
• 6 g galangal peeled and finely grated
• 500 g green prawns peeled, de-veined and coarsely chopped
• 1 1/2 tbsp fish sauce
• 1 tbsp coconut cream
• 5 g palm sugar finely grated
• 2 kaffir lime leaves finely chopped
• 1/2 cup coriander coarsely chopped
• 2 spring onions sliced finely on the diagonal
• 12 betel leaves washed and dried
• 1/2 cup macadamias roasted, finely chopped

Instructions

1. Heat the oil in a wok over high heat.
2. Add the garlic, chilli, ginger and galangal and
   stir fry for 30 seconds.
3. Add the prawns and stir fry for 2-3 minutes.
4. 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.
5. Place a tablespoon of mixture onto each betel leaf and sit on a serving platter.
   Sprinkle with macadamias to serve.

Recipe and image supplied courtesy of Australian Macadamia Society.

Delicate betel leaves topped with sweet prawns, fresh herbs and roasted
macadamias create a vibrant bite of Australian flavour.