Ingredients
Method
1.Shell and devein prawns; chop prawn meat finely.
2.Grate ginger, slice chilli thinly, crush peeled garlic, wash and dry coriander roots; place in mortar and pestle with star anise and grind until smooth.
3.Heat oil in large frying pan; cook paste, stirring, about 2 minutes or until fragrant. Chop palm sugar coarsely. Add sugar and the water to pan; cook, stirring, until sugar dissolves and mixture is thick. Add sauce and prawns; cook, stirring, until prawns change colour.
4.Strain mixture into medium heatproof bowl; reserve prawn mixture and cooking liquid.
5.Return cooking liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until thickened.
6.Meanwhile, wash and dry betel leaves, coarsely chop coriander leaves, finely chop nuts. Add coriander, reserved prawn mixture and juice to pan; season to taste.
7.Divide prawn mixture between betel leaves; sprinkle with nuts.
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