Name: Spicy prawn salad
Prep time: 30 min
Total time: 30 min
Yield: 2 - 4
Ingredients: 16 uncooked prawns, cleaned; 80 ml lime juice (about 4 limes), plus lime wedges to serve (1/3 cup); 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

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

Ingredients

16 uncooked prawns, cleaned

80 ml lime juice (about 4 limes), plus lime wedges to serve (1/3 cup)

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

Method

Main

1.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).

2.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.

Drink Suggestion: Crisp young vermentino.
Notes

Styling by Emma Knowles

Styling by Alice Storey

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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