The dressing is sweet, sour and salty – feel free to add more chilli to ramp up the heat and really get the party started.
Ingredients
Method
Main
1.For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
2.For green chilli dressing, pound chilli and garlic in a mortar and pestle to a fine paste, add palm sugar, pound to break up, then add lime juice and fish sauce and stir until palm sugar dissolves.
3.Combine remaining ingredients (except betel leaves) in a bowl, add dressing and toss to combine. Place tablespoons of mixture on betel leaves, top with fried shallots and serve.
Note Betel leaves are available from Asian grocers.
Notes
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