Prawn Betel Leaves (Miang Kham)

Preheat an oven to 180°C/160°C fan forced.

Add 1 cup shredded coconut to a lined baking tray and roast for about 10 minutes, or until golden brown and fragrant. If the betel leaves are being assembled afterwards, toast the 1/2 cup coconut flakes at the same time on a separate tray.

Add the toasted coconut, 1/2 cup chopped red onion, 1 tbsp tamarind paste, 1 tsp kosher salt and 1/3 cup water to an immersion blender. Blend for a couple of minutes until a thick paste is achieved.

Add 1 cup water to the mixture and blend again for a few minutes until it becomes a homogenous consistency.

Add the mixture to a pot over medium heat. Stir in 40 g white sugar, 40 g palm sugar, 1 tsp kosher salt and 1/2 tsp MSG. Divide the 3 cm piece galangal into a few slices and add to the pot. Bring to the boil, then simmer for 15 minutes until the sauce thickens to a jammy consistency that coats the back of a spoon.

Discard the galangal. The sauce will keep in the fridge for at least a couple of weeks.

Toast the 1/2 cup coconut flakes if not done already using the above method.

Finely zest some of the lime to add as one of the toppings. Cut 1 lime into wedges to serve with the betel leaves.

Briefly fry the 8 prawns in a frypan with neutral oil over high heat, about 30 seconds each side. Lightly salt each side of the prawns while cooking.

Pinch off the stems from 8 betel leaves and lay them on the serving plates.

Place one prawn on each betel leaf, and spoon 1-2 tsps of the coconut sauce over each prawn.

Top each betel leaf with coconut flakes, chopped peanuts, coriander, chilli and lime zest as desired. Serve with the lime wedges. Each betel leaf is picked up like a small parcel and eaten in one mouthful.