Ingredients
For the prawns
- 24 prawns - shelled, deveined
- 1 lemongrass stalk, minced
- 1 tsp chilli flakes
- Black pepper to taste
- Lemon zest and juice of half a lemon
- 1 Tbsp oil
For the dressing
- 1 Tbsp fish sauce
- 1 tsp palm sugar, grated
- Juice of 1 lime - more if needed
For the salad
- 4 shallots - finely sliced, placed in iced water to crisp
- Good handful mint leaves, sliced
- Good handful coriander, sliced
- 4 kaffir lime leaves, very finely sliced
- 3 red chillies - less if you don't like it hot
- Coarsely chopped peanuts to garnish
Method
For the prawns
Heat a large pan on high and add oil. When hot add the prawns, chilli and black pepper. Let the prawns cook on one side for about a minute before flipping them over. Add the zest and cook for 30 seconds followed by the lemon juice. Take pan off heat and let them rest until dressing is made.
For the dressing
Whisk together. Toss the hot cooked prawns into the bowl and combine. Then add remaining ingredients.
For the salad
Combine all ingredients into bowl with dressing and prawns, gently mix together. Sprinkle peanuts over the top.
