Prawn Pomelo Recipe on Betel Leaves by Chef Tao from Saba
This Prawn Pomelo Recipe on Betel Leaves is from Saba Restaurant and it’s the perfect starter to impress your friends and family.
Serves 4 people
– 24 tiger prawns, cooked, deveined and de-shelled
– 24 Betel leaves
– 100g Toasted coconut
– 80g lemongrass finely sliced
– 2dsp Shallots, finely diced
– 2dsp Ginger, finely diced
– 200g pomelo segments
– 3 Birds eye chillies, finely chopped
– 4dsp Fish sauce
– 60g Palm sugar
– 1/2dsp Thai shrimp paste
– 2dsp Tamarind juice
– 1 Stalk Lemongrass, chopped
– 1dsp Galangal, chopped
1. Mix all the sauce ingredients in a saucepan. Cook for a few minutes gently on a low heat, stirring continuously until the palm sugar has dissolved and the sauce has thickened slightly.
2. Once the sauce is ready, take it off the heat and pour it through a sieve to remove the lemongrass and galangal. Allow to cool.
Toast the coconut
1. Take a brown-shelled coconut, crack it and using a small, sharp knife cut off the flesh and slice into fine pieces.
2. Place on a baking sheet and put in the oven, 150 degrees Celsius/ gas mark 2 until golden brown. You can use desiccated coconut but fresh coconut is much tastier.
1. Using a spoon, lightly mix together the prepared coconut, lemongrass, shallots, ginger, pomelo, bird’s eye chillies and tiger prawns and a little of the sauce to bind the ingredients together.
1. Lay out the betel leaves and using a spoon, divide the mixture between the leaves and top with a little more sauce.
2. They can be served flat on the dish, or they can be rolled so that the betel leaves holds the mixture – easier to eat!
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.