Beetle Leaves


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



Pound or blitz first 6 ingredients together. Put chilli, carrot, coconut, peanut, mint, lime and prawns in a bowl and pour over dressing. To serve lay beetle leaves on plate and top with mixture,

pull out the prawns and place on top. To consume fold leaf edges in and lightly roll.