Ingredients:
| 8 cooked and peeled prawns (slice into bite size slices) |
| 1 tablespoon red shallot (thinly sliced lengthways) |
| ½ cup coriander leaves |
| ½ cup mint leaves |
| ½ cup long green shallot thinly sliced on a angle 3-4cm long |
| 1 tablespoon lemongrass finely shaved/sliced ringlets |
| 1 teaspoon kaffir lime leaf finely sliced |
| 1 tablespoon of crispy fried shallots ( available from supermarkets and Asian grocers) |
Dressing:
| 20 ml lime juice |
| 15-20ml fish sauce |
| 2 small garlic cloves |
| 1 whole red birdseye chilli |
METHOD:
1. For the dressing pound the chilli and garlic to a robust paste in a mortar and pestle, add lime juice and fish sauce and set to the side. Adjust the dressing to your liking.
2. In a bowl combine all the salad ingredients and keep to one side of the bowl, add the sliced prawns to the other side, spoon the dressing over the prawns then gently combine with the herbs.
3. Serve in the centre of a plate, and sprinkle with some extra crispy fried shallots or roasted peanuts.
Remember recipes are just guidelines experiment with some of your own flavours, you can add cooked vermicelli rice noodles for a noodle salad or used cooked crab meat instead of prawns. Enjoy!
– Dan Jarrett
