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Spicy prawn salad

This salad is also great with thinly sliced cucumber and iceberg lettuce.

You'll need

16 uncooked prawns, cleaned 80 ml (1/3 cup) lime juice (about 4 limes), plus lime wedges to serve 1 large garlic clove 3 small red Thai chillies 15 gm light palm sugar, crushed 50 ml fish sauce 2 tbsp each coarsely chopped coriander and mint, plus extra sprigs to serve To serve: very finely shredded cabbage


  • 01
  • Butterfly prawns and arrange in a single layer on a plate, pour half the lime juice over them and refrigerate until opaque (1-2 hours).
  • 02
  • Pound garlic clove in a mortar and pestle until smooth, add chillies and a pinch of salt and pound to a paste. Add palm sugar and remaining lime juice and stir to dissolve sugar, then stir in fish sauce. Drain juice from prawns, pour fresh dressing over, scatter with coarsely chopped herbs and serve with cabbage, lime wedges and extra mint.

At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Drink Suggestion

Crisp young vermentino.

Featured in

Dec 2013

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