750g medium cooked prawns, peeled and deveined
1 mango, diced
2 tbsp lime juice
1 tsp finely grated lime zest
2 kaffir lime leaves, finely sliced
1⁄2 cup coriander leaves
2 tsp fish sauce
2 tbsp vegetable oil
1⁄2 tsp sesame oil
1 tbsp sweet chilli sauce
12 betel leaves
Slice the prawns into 1cm pieces, then place into a bowl with the mango, lime juice, lime zest, kaffir lime leaves and coriander.
Add the fish sauce, vegetable oil, sesame oil and sweet chilli sauce, toss gently to coat. Taste for seasoning, adding extra fish sauce or lime juice if needed.
To serve, place the betel leaves onto a large platter, then top with the prawn mixture.
Betel leaves are readily available from most Asian food shops. However, if you have trouble finding them, baby cos leaves or green witlof will also work really well.