Ingredients
The following ingredients have 4 Servings
- ½ large cucumber, thinly sliced
- ½ bulb fennel, trimmed and thinly sliced, fronds reserved
- 1 spring onion, trimmed and thinly sliced
- ½ large red chilli, very finely sliced lengthways
- small handful mint leaves
- small handful coriander leaves
- 12 large raw king prawns, peeled and deveined, with tails intact
- 1 tbsp tablespoon vegetable oil
- salt and pepper
- lime halves, to garnish
- <b>Nam jim dressing</b>
- 1 clove garlic, chopped
- ½ bunch coriander, leaves picked and chopped
- 1 large green chilli, seeded and chopped
- 4 tsp teaspoons chopped galangal (or use ginger)
- 2 tbsp tablespoons shaved palm sugar
- 2 tbsp tablespoons fish sauce
- 2 tbsp tablespoons lime juice
- ⅔ cup (160ml) vegetable oil
Instruction
- <p><b>1.</b> For the nam jim dressing, combine all the ingredients in a food processor or blender and process until smooth then set aside.</p> <p><b>2.</b> Combine the cucumber, fennel, fennel fronds, spring onion and chilli in a bowl, then add the herbs and toss together gently.</p> <p><b>3.</b> In a large bowl, toss the prawns with the vegetable oil to coat then season with salt and pepper.</p> <p><b>4.</b> Preheat the barbecue to its hottest setting or place a char-grill plate over high heat. Grill the prawns for three minutes or until just cooked through, turning once. Remove from the heat, transfer to a large platter and season with pepper.</p> <p><b>5. </b>Divide the salad among four individual bowls. and place on the table Serve the prawns with lime halves to squeeze over, and the nam jim dressing on the side.</p>
