Serves 2
Spice I am dressing
50g peeled garlic
15g Thai scud chilli or birdseye chilli
150g palm sugar
150ml fish sauce
200ml lime juice
25ml pure olive oil
Salad
1 handful roasted cashew nuts
12 fresh king prawns, peeled,
deveined, blanched
50g lemongrass, thinly sliced
40g green shallots, thinly sliced
40g spring onions, thinly sliced
1 bunch mint leaves
5g kaffir lime leaves, thinly sliced
extra chilli, thinly sliced, optional
Using a mortar and pestle, pound garlic and chilli until a smooth paste forms. Add palm sugar, fish sauce, lime juice and olive oil; stir well and set aside. Crush half the cashew nuts. Divide prawns, lemongrass, shallots, spring onion, mint leaves and crushed cashew nuts between 2 serving plates, layering to create stacks. Top with kaffir lime leaves and extra chilli, if desired. Garnish with remaining cashews. Drizzle each stack with 1-2 tbsp dressing and serve.