Prawn and Betel Rolls

Ingredients

• 150g peeled, raw prawns
• 1tbls fish sauce
• 1 garlic clove (peeled and chopped)
• 2tbls garlic chives (chopped)
• 12 betel leaves
• White pepper (to taste)
• Vegetable oil (for frying)

Method

1. Place prawns in a mortar and pestle and pound until they become a sticky paste. Add the garlic and garlic chives continuing to lightly pound until combines.Transfer to a mixing bowl.
2. Add fish sauce and white pepper to the prawn paste. Stir the mixture for approximately 2 minutes until the ingredients are thoroughly combined.
3. Lay the betel leaves on a flat surface, shiny side down. Spoon 1 teaspoon of prawn paste in the centre of each leaf.
4. Next, roll the leaves by folding the 2 sides towards the centre and then roll the leaf from top to the pointy bottom. Keep the seam on the bottom.You should have 12 thumb sized rolls.
5. Heat a frypan on a stovetop to medium heat and add a small amount of oil.Place the rolls seam side down and cook for approximately 5 minutes, gently turning until the rolls are firm and bouncy.
6. Remove from heat and serve immediately.

Product used in recipe

• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML