Ingredients
This simple prawn salad takes a mere 10 minutes to pull
together but looks fantastic and tastes delicious. It's all down to
the tasty Thai flavours of lemon grass, lime leaves, coriander and
chilli, which take the humble prawn and completely transform
it.
- 20 large cooked prawns
- 2 bird's eye chillies, pounded
- 3 small shallots, thinly sliced
- 1 tbsp lemon grass, finely sliced
- 4 kaffir lime leaves, shredded
- 2tbsp fresh ginger, grated
- 1tbsp long red or green chilli, julienned
- Large handful of mixed mint and coriander leaves
FOR THE DRESSING:
- 2tbsp lime juice
- 2tbsp fresh orange juice
- 2tbsp caster sugar
- 2tbsp fish sauce
Method
- Peel the prawns and remove any veins, then shred or thinly slice them, saving a few whole ones to use as a garnish when serving.
- For the dressing, combine lime juice, orange juice, sugar and fish sauce by shaking in a screw-top jar until well mixed, then pour over the prawns. Add the remaining ingredients and mix gently. Season to taste.
Top tips
Cooked fish or chicken both make a good alternative to the prawns.
