AuthorJanella
2 tsp tamarind paste
1 tbsp coconut palm sugar, grated
½ tbsp lime juice
1 tsp fish sauce
1 tbsp tamari
1 tbsp dried shrimp
1 long red chilli, finely sliced
1 cup carrot, grated
2 tbsp shredded coconut
2 tbsp roasted peanuts, crushed
1 kaffir lime leaf, finely sliced
8 small cooked prawns, peeled and deveined
handful fresh mint and coriander leaves
8 beetle leaves
1
Pound or blitz first 6 ingredients together. Put chilli, carrot, coconut, peanut, mint, lime and prawns in a bowl and pour over dressing.
3
To serve lay beetle leaves on plate and top with mixture, pull out the prawns and place on top.
5
To consume fold leaf edges in and lightly roll.
Ingredients
2 tsp tamarind paste
1 tbsp coconut palm sugar, grated
½ tbsp lime juice
1 tsp fish sauce
1 tbsp tamari
1 tbsp dried shrimp
1 long red chilli, finely sliced
1 cup carrot, grated
2 tbsp shredded coconut
2 tbsp roasted peanuts, crushed
1 kaffir lime leaf, finely sliced
8 small cooked prawns, peeled and deveined
handful fresh mint and coriander leaves
8 beetle leaves
Directions
1
Pound or blitz first 6 ingredients together. Put chilli, carrot, coconut, peanut, mint, lime and prawns in a bowl and pour over dressing.
3
To serve lay beetle leaves on plate and top with mixture, pull out the prawns and place on top.
5
To consume fold leaf edges in and lightly roll.
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