Pomelo betel leaf
30 minutes
Preparation time
17 minutes
Cooking time
4 servings


4 green prawns, peeled and deveined
2 tablespoons fresh coconut flesh, roasted
1 teaspoon lime, finely diced, skin on
1 tablespoon ginger, peeled, finely diced
6 red shallots, finely diced (2 tablespoons)
Handful washed coriander leaves
1 birds eye chilli, finely sliced
170 g pomelo flesh, peeled, finely diced
16 betel leaves (bai tong tang)


4 slices galangal (11 g), peeled, roasted
Large pinch of Sea Salt
3 birds eye chillies (2 with seeds), finely sliced
2 teaspoons shrimp paste, roasted in foil
1 tablespoon dried prawns, rehydrated in water
3 tablespoons fresh coconut flesh, grated, roasted
1 tablespoon peanuts, roasted


200 g palm sugar, crushed
250 ml water
80 ml fish sauce
3 tablespoons tamarind water

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Prawn Mixture

  1. Place the peeled prawns into a perforated steam tray in a single layer. Steam for 2 minutes at 85°C. Set aside in the refrigerator. When cool, slice.
  2. Combine remaining ingredients except the betel leaves. Set aside until ready to use.


  1. Place galgangal in a pestle and mortar and grind to a paste.
  2. Gradually add the remaining ingredients, one by one, and pound to a paste. Set aside.


  1. Heat sugar and water on medium heat, Induction setting 6, until dissolved. Continue to cook for a further 5 minutes.
  2. Add fish sauce, then stir in the paste. Continue to cook for a further 5 minutes.
  3. Add tamarind water, continue to cook for a few minutes but do not reduce too much or the dressing will harden.
  4. Remove from the heat.
  5. When cooled slightly, check the seasoning: it should taste sweet, sour and salty.

To Serve

  1. Dress the prawn mixture with the sauce and serve on the betel leaves. Sprinkle with extra crushed nuts and a squeeze of lime.


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    Thursday 08th September 2016

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