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Hot & sour prawn salad recipe

Head chef Daniel Jarrett is no stranger to punchy flavours, daring combinations and merging flavours to create incredible dining experiences. When you taste The Tamarind you walk away wanting for more and now you can with a simple salad recipe that you can make at home.

Hot & Sour Prawn Salad Recipe

DRESSING

  • 1 coriander root, medium
  • 1 whole bird’s eye chilli, medium size
  • 2 small garlic cloves
  • 20ml lime juice
  • 20ml fish sauce

SALAD

  • Pinch sea salt
  • 8 medium green prawns, shelled with tail on, de-veined
  • ¼ cup coriander leaves, loosely packed
  • ¼ cup mint leaves, loosely packed
  • ¼ cup green onion, finely sliced on a 3 cm long angle
  • 1tbs garlic chives, cut 3cm
  • 1tbs red shallots, sliced thinly lengthways
  • 1tsp lemongrass, finely sliced, shaved ringlets
  • 1tsp kaffir lime leaves, finely sliced
  • 1 bird’s eye chilli, deseeded, julienne
  • Garnish – ¼ tsp ground roasted sticky rice

METHOD

For the dressing, pound the coriander root, chilli and garlic in a mortar and pestle to a robust paste. Add lime juice then the fish sauce. Adjust to taste. Reserve. It should be hot, sour and slightly salty.

For the salad, in a pot of slow simmering water with the sea salt, plunge the peeled prawns for 1-1½min (depending on size) until cooked.  Strain and allow to rest. If prawns are larger than bite size, slice on an angle into bite sized pieces.

In a bowl, combine the salad herbs. Add prawns to the side of herbs. Spoon the dressing over the prawns then combine the prawns with the salad herbs.

To serve, place in the centre of a plate. Sprinkle with roasted ground sticky rice.

Serves 2 as an entree or 4 in a shared banquet.

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