Sticky Shrimp And Peanuts

• 1 None fresh long red chili pepper, thinly sliced
• 1 piece (2 inches) fresh ginger, peeled and grated
• 2 cloves garlic, crushed
• 1/3 cup fresh cilantro, leaves and stalks separated
• 1 None star anise
• 2 tbsp peanut oil
• 8 oz palm sugar, chopped, or brown sugar
• 1/4 cup fish sauce
• 2 lbs large shrimp, peeled, deveined and chopped
• 24 None betel leaves, or leaves of your choice
• 1 tbsp lime juice
• 1/4 cup roasted unsalted peanuts, finely chopped

1. Place the chili pepper, ginger, garlic, cilantro stems and star anise in a mortar and pestle; grind until smooth.
2. Heat the oil in a large skillet on medium heat. Cook the paste, stirring, for about 2 mins or until fragrant. Add the sugar and 1/4 cup water to the pan; cook, stirring, until the sugar dissolves and the mixture is thick. Add the fish sauce and shrimp; cook, stirring, until the shrimp change color.
3. Strain the mixture into a medium heatproof bowl. Reserve the shrimp mixture and cooking liquid.
4. Return the cooking liquid to the pan; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 3 mins or until thickened.
5. Meanwhile, wash and dry the betel leaves. Coarsely chop the cilantro leaves. Add the cilantro, reserved shrimp mixture and lime juice to the pan; season to taste.
6. Divide shrimp mixture between the betel leaves. Sprinkle with peanuts. Serve.

long red chili pepper, fresh ginger, garlic, fresh cilantro, anise, peanut oil, palm sugar, fish sauce, shrimp, betel leaves, lime juice, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/37790 (may not work)