INGREDIENTS :
Prawns 1lb.
Fresh lemon grass, sliced thin 1/2 cup
Shallots, thinly sliced 1/4 cup
Young ginger, julienne 1/4 cup
Kaffir lime leaves, sliced very thin 4 - 5 leaves (4 servings)
DRESSING :
Lime juice 3 tbsp.
Fish sauce 4 tbsp.
Sugar 2 tsp.
Fresh spur chili peppers,
thinly sliced 6
GARNISHES :
Lettuce
Mint Leaves
1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
Tips
This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.
Prawns 1lb.
Fresh lemon grass, sliced thin 1/2 cup
Shallots, thinly sliced 1/4 cup
Young ginger, julienne 1/4 cup
Kaffir lime leaves, sliced very thin 4 - 5 leaves (4 servings)
DRESSING :
Lime juice 3 tbsp.
Fish sauce 4 tbsp.
Sugar 2 tsp.
Fresh spur chili peppers,
thinly sliced 6
GARNISHES :
Lettuce
Mint Leaves
1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
Tips
This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.
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