Spicy prawn salad

AT A GLANCE

  • Serves 2 - 4 people

This salad is also great with thinly sliced cucumber and iceberg lettuce.

  • 16 uncooked prawns, cleaned
  • 80 ml (1/3 cup) lime juice (about 4 limes), plus lime wedges to serve
  • 1 large garlic clove
  • 3 small red Thai chillies
  • 15 gm light palm sugar, crushed
  • 50 ml fish sauce
  • 2 tbsp each coarsely chopped coriander and mint, plus extra sprigs to serve
  • To serve: very finely shredded cabbage
01   Butterfly prawns and arrange in a single layer on a plate, pour half the lime juice over them and refrigerate until opaque (1-2 hours).
02   Pound garlic clove in a mortar and pestle until smooth, add chillies and a pinch of salt and pound to a paste. Add palm sugar and remaining lime juice and stir to dissolve sugar, then stir in fish sauce. Drain juice from prawns, pour fresh dressing over, scatter with coarsely chopped herbs and serve with cabbage, lime wedges and extra mint.

Topics:

PRAWNS, APPETISER, CHILLIES, SEAFOOD, CORIANDER, DRINK SUGGESTION, FISH SAUCE, SALAD, SUMMER, MINT, MODERN AUSTRALIAN, LIMES

Recipe:

LISA FEATHERBY, EMMA KNOWLES , ALICE STOREY

Photography:

ROB SHAW

Styling:

LISA FEATHERBY

Drinking Suggestion:

CRISP YOUNG VERMENTINO.

FEATURED IN

Dec 2013

Dec 2013

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