Thai prawn salad

This was prepared for me by a friend at a work cooking competition. I’d never tasted a salad as delicious […]

This was prepared for me by a friend at a work cooking competition. I’d never tasted a salad as delicious as this! It’s so incredibly moreish, and the flavours literally explode in your mouth. If you’re a fan of Thai cuisine, spend the time finding the ingredients for this recipe and cook it at your next barbecue – your guests will be blown away!

Ingredients

15 cooked prawns

large pinch palm sugar
1tbs fish sauce
1 red shallots
1 stalk lemongrass, finely chopped
1 handful of mint leaves
1 handful coriander leaves
3 kaffir lime leaves
1tbs julienned long red chilli

Marinade

1 garlic clove
large pinch sea salt
2-5 birds eye chilli (I used 2)
4 tablespoons kaffir lime juice (or regular lime juice with bit of mandarin juice)

Step 1

FInely chop the lemon grass, kaffir lime leaves and shallots and julienne the long red chilli. Roughly tear the mint and corriander leaves.  Mix these ingredients with the fish sauce and palm sugar. Wash the snow peas and add to the mixture.

Step 2

To make marinade, pound garlic, salt and chillies using pestle and mortar until you’re left with a fine paste. I don’t own a pestle so had to make do with chopping, but this leaves the prawns with half the flavour they should have, so next time I’m going to invest in one to make this properly ;-) Stir in lime juice, then add prawns and knead vigorously for several minutes. Leave for a few more minutes till cured, then add to the salad and toss well.