Created in collaboration with Healthy Luxe, these Jackfruit Betel Leaves with satay peanut sauce are ideal for a light healthy and flavourful appetiser.
With a delicate flavour profile, betel leaves are commonly used in Thai and Malaysian cuisine. Sold as fresh, glossy heart-shaped leaves, they are a good source of protein, potassium, nitrogen and minerals.
We've filled ours with Tender Jack Original cooked with fragrant shallots, chilli, ginger and peanut butter. High in fibre, Vitamin A & C and manganese, jackfruit is an ideal meat-substitute due to its pulled pork-like texture and mild flavour.
For a nut-free alternative, you can swap peanut butter for hulled tahini and garnish with sesame seeds in place of peanuts.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Jackfruit Betel Leaves
Lunch & Dinner, Tender Jack
1 pack Amazonia Tender Jack Original
12 betel leaves
1 tbsp sesame oil
½ bunch shallots, chopped
1 small red chilli, finely chopped
1 tbsp freshly grated ginger
30g peanut butter (or hulled tahini to make nut free)
Heat oil in heavy based pan
Add shallots and sauté for approximately 5 minutes
Add chilli, ginger, peanut butter. Mix well and then add Tender Jack
Cook over low-medium heat for approximately 15 minutes, use tongs to gently pull apart jackfruit. Allow to cool
Arrange betel leaves on a serving platter, placing a small amount of jackfruit mix on each leaf
Garnish with fresh lime, peanuts and sprouts – enjoy!