Ingredients

The following ingredients have 4 Servings
  • 16 cooked prawns * (medium sized, shelled)
  • 1 stalk lemongrass (the white part only *)
  • 1 long red chilli *
  • 2 shallots * (large)
  • 3 large kaffir lime leaves *
  • 1/2 cup mint leaves (loosely packed)
  • 1/2 cup coriander leaves (loosely packed)
  • 1 tbsp caster sugar (superfine)
  • 45 ml lime juice
  • 25 ml Thai fish sauce
  • 80 ml coconut milk
  • 2 tbsp salted peanuts (finely chopped, optional *)
  • lime wedges for serving (optional)

Instruction

  • De-vein the prawns* see the notes below
  • Set the prawns aside. 
  • Trim the lemongrass as per the notes below and, as finely as possible, slice the white section only. As lemongrass is quite coarse, I also chop it finely after slicing.
  • Finely slice the chilli and shallots. When using the long red chilli, for a better appearance, I remove the seeds and membrane.* 
  • To finely slice the kaffir lime leaves, I fold them firmly in half lengthways, and, with a very sharp knife or cleaver, I remove the central spine. I then slice them as finely as possible. These, too, are very coarse if not cut very finely. 
  • Combine the lemongrass, chilli, shallots, lime leaves (or zest), mint and coriander in a bowl.
  • Add the prawns and toss gently.
  • In a small bowl, mix together the sugar, lime juice, fish sauce and coconut milk and add to the prawns.
  • Toss lightly and serve scattered with the chopped peanuts if using.Serve with lime wedges if desired.