This is one of those dishes that’s great to have up your sleeve if you’ve got people coming around. It’s quick to make, and once you tell people what it’s called, they will be super-impressed with your Thai cooking skills!
Kung sang wa: cured prawns with ginger & kaffir lime leaves
This deliciously refreshing salad is perfect served as a party appetiser and is so quick to make.
Ready in 15 minutes. Serves 4
- 12 large raw prawns, shells on
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 5 kaf r lime leaves, shredded
- 2 lemongrass stems, tough outer leaves removed and stems sliced
- 3 spring onions, finely chopped
- 4 cm piece of ginger, peeled and finely grated
- 2 medium-hot red chillies, seeded and finely chopped
- 4 mint sprigs, leaves picked
- 4 coriander sprigs, leaves picked
- 2 tablespoons fish sauce
- 1⁄2 teaspoon caster sugar
Preheat a barbecue or griddle pan to high heat. Grill the prawns for 2 minutes on each side. Once cooked, peel and devein the prawns, then coarsely chop the meat and set aside.
Mix the citrus juices with the sh sauce and sugar in a bowl and stir to dissolve. Add the prawn meat and shredded kaffir lime leaves to the bowl and leave to cure for 3 minutes.
Add the remaining ingredients to the mixture, leaving the herbs until last. Taste to check the balance of flavours and adjust the seasoning to suit your taste.
Tip: You could use other grilled shell sh such as crayfish, lobster or crab, which will also provide the sweet richness needed in this dish.
Recipe extracted from Thai Food Made Easy by Tom Kime, published by Murdoch Books, distributed by Allen & Unwin, RRP $45.