HONEY GARLIC PRAWNS BETEL LEAF
The perfect one hander grab and go starter, perfect to kick off any meal. The honey garlic prawns are full of punch, just cooked and slightly sticky, their the perfect protein to combo with the spice of fresh chilli, the fresh acidity of lime juice, crunch and brightness of the pickles, nuttiness of the sesame seeds, cooling creaminess of the kewpie and bit of sharp freshness from the Vietnamese mint. It really is the most wonderful three bite wonder, where once it hits your mouth, all the flavour comes together so wonderfully. My favourite part is the betel leaf (a glossy, heart shaped leaf from the Piper betle vine, commonly chewed in South and Southeast Asia with areca nut and lime for its stimulating, aromatic qualities) which is a fresh eatable vehicle to place everything on, so there isn’t a need for toothpicks or cutlery.
HONEY GARLIC PRAWNS BETEL LEAF
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HONEY GARLIC PRAWNS BETEL LEAF 〰️
Time: 1 hour + 10 minutes
Serves: 6 pieces (multiply prawns and betal leaf for more)
Pickled Daikon & Carrot:
1 daikon, peeled and cut into matchsticks
2 carrots, peeled and cut into matchsticks
300ml white vinegar
300ml water
6 tbl sp caster sugar
4 garlic cloves, chopped in half
3 bay leaf
1 lime, peels
2 tbl sp coriander seed
Place all pickle and daikon in heat resistant tupperware.
Pop the rest of the ingredients into a pot and slowly bring up to a simmer on low-medium heat. Once your high simmer is reached, pour over the top of your daikon and carrot through a sieve. Remove coriander seeds and lime peels, but you can place garlic and bay leaf in Tupperware with pickles. Place in fridge until nicely pickled.
Prawns:
2 tbl sp honey
4 tbl sp light soy
2 garlic cloves, minced
12 prawns
Place prawns in marinade and let them sit in the fridge for at least an hour.
When read to cook, pop pan on high host with a touch of oil. Add in your prawns and marinade to pan and cook for a minute on each side. Then allow to rest in the pan with all the juices.
The Build:
6 betel leaf*
Kewpie mayonnaise
Toasted sesame seeds
1 long red chilli, thinly cut
Vietnamese mint, leaves, washed
Starting with you betel leaf base, add some kewpie, then top with some pickled daikon and carrot before adding two prawns and drizzle of the cooked marinade. Finish with toasted sesame seeds, Viet mint and red chilli.
*betel leaf mainly available from asian grocers and specialised food markets.