Lemongrass King Prawn Salad

By Sujet Saenkham

Lemongrass King Prawn Salad recipe, brought to you by MiNDFOOD.

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.  

SHARE THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.