Sticky Shrimp And Peanuts - cooking recipe

Ingredients

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

Preparation

Place the chili pepper, ginger, garlic, cilantro stems and star anise in a mortar and pestle; grind until smooth.
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.
Strain the mixture into a medium heatproof bowl. Reserve the shrimp mixture and cooking liquid.
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.
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.
Divide shrimp mixture between the betel leaves. Sprinkle with peanuts. Serve.