If you fell in love with The Tweed, New South Wales here is a delicious recipe from a local hangout – The Bombay Cricketers Club just a few minutes from Cabarita Beach and Halcyon House where Traveler, Michelle Tchea visited on her whirlwind tour of NSW.
Pickled Prawns in Betel Leaves from The Bombay Cricketers Club 
Pickled Prawns in Betel Leaves, The Tweed
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
Enjoy a taste of The Tweed with these pickled prawns wrapped in aromatic betel leaves, offering a burst of spicy and tangy flavors.
Ingredients
- 1 kg Peeled Raw Prawns
For the Pickle Temper
- Oil for frying
- 2 g black mustard seeds
- 2 g fenugreek seeds
- 15 g crushed garlic
- 15 g grated ginger
- 1 sprig of curry leaves
- 1 birds eye chilli chopped
- 1 red onion finely chopped
- 1 ripe tomato finely chopped
- 4 g turmeric
- 1 g garam masala
- 10 cumin seeds
- 200 ml white vinegar
- 50 g caster sugar
Serve with
- Shaved cucumber
- Shredded papaya
- Chopped chilli
- Coriander
- Fresh lime juice
- Fish sauce to season
Instructions
- De-vein the prawns and marinate them with a touch of olive oil and 1 teaspoon of turmeric powder for at least one hour in the refrigerator.
- Heat oil in a pan over medium heat. Add the black mustard seeds and fenugreek seeds, and toast them until they start to pop, being careful not to burn them.
- Add the crushed garlic and grated ginger to the pan, frying for 1-2 minutes until fragrant.
- Add the curry leaves and chopped bird’s eye chili and red chili to the pan, stirring for another minute.
- Add the marinated prawns to the pan and cook for 5-7 minutes, or until the prawns are pink and cooked through.
- Remove from heat and let the prawns cool slightly.
- Serve the pickled prawns wrapped in betel leaves as an appetizer.
Notes
For a milder dish, reduce the amount of chili used. These prawns can be prepared a day in advance and stored in the refrigerator, allowing the flavors to develop further. Serve as an appetizer or a light snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0
- Sodium: 300
- Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What type of prawns should I use for the Pickled Prawns in Betel Leaves?
It’s best to use fresh, medium to large prawns for this recipe to ensure they hold up well during the pickling process.
How long should I let the prawns pickle before serving?
Allow the prawns to pickle for at least 30 minutes to an hour to develop the flavors, but you can refrigerate them for several hours for a stronger taste.
Can I substitute betel leaves with another type of leaf?
While betel leaves are traditional for this recipe, you can use alternatives like grape leaves or large lettuce leaves if betel leaves are unavailable.
