These exciting, flavour-packed little parcels are perfect for getting the party started. Lime, chilli, coconut, carrot, roasted peanuts, and crab meat make these leaves sweet and salty, rich with texture, flavour and colour. They are the quintessential summer nibble.
2 tsp tamarind paste
1 tbsp palm sugar, grated
½ tbsp lime juice
1 tsp fish sauce
1 tbsp dried shrimp
1 tbsp tamari – light soy sauce can be substituted
1 red chilli, sliced
2 tbsp shredded coconut
2 tbsp peanuts, lightly roasted and roughly chopped
1 kaffir lime leaf, thinly sliced
½ cup crab meat, shredded
1 cup fresh thai basil and coriander leaves
8 betel leaves
Fried shallots, for garnish
Black sesame seeds, for garnish
Using a mortar and pestle or a food processor, pound or blitz the tamarind, palm sugar, lime, fish sauce, dried shrimp, and tamari. Set aside.
In a bowl, combine the chilli, carrot, coconut, roasted peanuts, lime leaf, crab meat, basil and coriander. Pour over the dressing and toss gently to combine.
To assemble, lay the betel leaves on a serving plate and top with some of crab mixture. Top with shallots and sesame and serve.