Inspired by a recipe in Naomi Duguid's book Burma: Rivers of Flavor, this salad gets a lovely nutty taste with a sprinkling of toasted chickpea flour.
- 3 garlic cloves, coarsely chopped
- 2 long red chillies, seeds removed, chopped
- Finely grated rind and juice of 1 lime
- 2 tbsp olive oil
- 32 large uncooked prawns (about 500gm), peeled, tail on
- ½ cup each (firmly packed) Thai basil, mint and coriander
Pink grapefruit and fried shallot salad
- 2 tbsp chickpea flour (see note)
- 2 tbsp fish sauce
- Juice of 1 lime
- 1½ tbsp caster sugar
- 2 pink grapefruits, segmented
- 8 red shallots, thinly sliced
- 60 gm fried shallots (see note) (1 cup)
- 1Crush garlic, chilli and a pinch of salt to a paste in a mortar and pestle. Add lemon rind and juice and oil. Toss in a bowl with prawns, then thread prawns onto skewers (pre-soaked in cold water for 30 minutes).
- 2For pink grapefruit and fried shallot salad, toast chickpea flour in a frying pan over medium heat, shaking constantly (1 minute). Set aside to cool. Combine fish sauce, lime juice, sugar and 1 tbsp water in a bowl. Place grapefruit and red shallots in a bowl, pour dressing in and toss. Before serving, scatter with fried shallots and chickpea flour.
- 3Preheat a char-grill pan to medium-high heat. Cook prawns, turning once, until charred and cooked through (6-8 minutes). Serve hot with pink grapefruit salad.
Note Chickpea flour is available at select delicatessens. Fried shallots can be found in the Asian food section of most major supermarkets.
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