Thai prawns wrapped in betel leaves

I have been binge-watching Masterchef Australia for quite a while now and I am totally obsessed with it. Right from the complexity of dishes I get to see, to the different cuisine it explores, I love it all. It is such a visual treat for the foodie in me that I have been overeating a lot recently, thanks to Masterchef 🙂 .

I have always been a die-hard lover of Asian food. And since the winner of the latest season of Masterchef is a specialist in Asian food, it has been a completely delight for me to watch the season. Not to mention all the different dishes which are on my mind right now 🙂

This particular dish is also one which I learnt from Masterchef. Growing up in a bengali household, betel leaves are one of those things which are always there in the pantry. So, when I saw this dish, I immediately knew that this is one dish which I have to try out at any cost. And the end result was mouth-watering. I like how this dish brings out the complexity of flavors with minimal efforts and time

The meatiness of the tender coconut and the prawns combines very well with the tanginess of the dipping sauce. This is topped up with the freshness of the betel leaves and the coriander leaves and together you have a perfect appetizer to start your meal. The dipping sauce is another striking feature of the dish. It can very well be used as a sauce for other dishes. It’s a completely balanced out sauce with the saltiness from the fish sauce, sweetness from the sugar and the sourness from the lime juice. I can completely see myself using at as a sweet and sour sauce for a chicken dish. 

I hope you gulp on this dish just like I did and do let me know your experience about it, in the comments section below 🙂

Thai prawns wrapped in betel leaves

This is an easy to prepare, completely refreshing appetizer - a perfect way to start your meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Indian
Keyword: Appetizer, Prawn, Thai
Servings: 4 people
Calories: 400kcal
Author: Anindita Das


For the Sauce:

  • 1/4 cup coriander stems
  • 2 cloves garlic
  • 1 quantity chillies (finely chopped)
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp soya sauce
  • Salt (as required)

For the Prawns:

  • 8 quantity prawns
  • 1 tbsp oil

For the assembly:

  • 1/2 quantity medium onion
  • 1 cup chopped tender coconut
  • 1/2 cup roasted crushed peanuts
  • 1/2 cup coriander leaves
  • 4 quantity betel leaves
  • 1 quantity chillies (finely chopped)


For the sauce:

  • Mix all the ingredients for the sauce and set it aside.

For the prawns:

  • Marinate the prawns with half of the sauce for 10 minutes. 
  • Fry them for a minute on each side or until cooked through. Set them aside.

For the assembly:

  • Thinly slice the onion lengthwise and deep-fry them such that you have crispy fried shallots.
  • To serve, place the betel leaves on a plate. Place 2 prawns on each betel leaf. Add some roasted peanuts and tender coconut. Top it with the coriander leaves and chillies. Place the crispy fried shallots on it and drizzle gently with the prepared sauce.

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