February 25, 2017


Coconut slices - 100 gms (roasted)
Dry prawns - 8 tbsp (fried)
Roasted peanuts - 8 tbsp
Shallots - 8 tbsp (diced)
Fresh chilli - 3 tbsp (chopped)
Small lime - 1
Betel leaves

For the Sauce:
Water -  400 ml
Palm sugar - 250 gms
Salt - 1 tbsp
Shallots - 60 gms (sliced)
Shrimp paste - 1 tbsp
Roasted coconut - 20 gm


  • To make the sauce, heat the palm sugar with water in a saucepan.
  • Once melted, add the shrimp paste, sliced shallots, a little galangal, roasted coconut and salt.
  • Simmer everything over a low heat and check the salt, adding more if necessary. 
  • Set aside until ready to serve, and serve in a small bowl.
  • To make the baskets, thoroughly wash the betel leaves, which will be used to wrap up the filling.
  • Make the filling by mixing the rest of the ingredients in a bowl, and when ready, place a generous portion in the centre of each leaf.
  • Season each filling with a tablespoon of the sauce, and then roll the betel leaves into parcels.
  • Serve in individual rations.

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