Phuket Style Crispy Betel Leaves

By Sujet Saenkham

Phuket Style Crispy Betel Leaves recipe, brought to you by MiNDFOOD.

Serves 3

100g rice flour

2tsp turmeric powder

2tbsp red curry paste

1tbsp fish sauce

50ml cold water

100ml liquid from clarified lime paste*

5g Kaffir lime leaves, thin sliced

100g Betel leaves

200g fresh prawns, cut in half

Vegetable oil for deep frying

1 Combine rice flour, turmeric powder and red curry paste in a large bowl. Add fish sauce and water then knead the mixture. Add the clarified lime paste liquid and mix though. Stir in kaffir lime leaves.

2 Preheat vegetable oil in a wok with medium high heat. Dip each betel leaf in batter and lie in heated oil. Place half prawn on betel leaf. Deep fry until golden brown and crispy on both sides.

3 Drain on paper towel. Serve with crushed roasted peanut and sweet chilli sauce.

* Lime paste is available from Thai food stores. Add 2 litres of water to 100g of lime paste; let it stand until pink precipitate settles, then use clear liquid only. This helps keep the battered betel leaf crispy.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login