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.