serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 lemongrass stalks, white part only, finely chopped, trimmings reserved
- 2 cm piece ginger, peeled and finely sliced, trimmings reserved
- Sea salt, to taste
- 8 large raw prawns, shelled, intestinal tract removed, tails left intact
- 1 red Asian shallot, peeled and thinly sliced
- 5 g round mint leaves
- 5 g coriander leaves
Dressing
- 1 garlic clove
- 1 long green chilli, seeds removed
- 1 coriander root
- 1 tbsp grated palm sugar
- 1 tbsp fish sauce
- 100 ml lime juice
Instructions
- For the dressing, place the garlic, chilli and coriander root in a mortar and pestle and pound into a paste. Stir in the palm sugar, fish sauce and lime juice, then check the seasoning and adjust if necessary. It should be a balance of hot, sweet, sour and salty in that order.
- Bring a saucepan of water to the boil. Add the reserved lemongrass and ginger trimmings and a good pinch of salt. Add the prawns and cook for 90 seconds, then drain.
- When cool enough to handle, tear the prawns apart with your fingers and place in a bowl. Add chopped lemongrass and ginger, sliced shallot, herbs and enough dressing to moisten and toss to combine. Place in a shallow serving bowl, pour over a little more dressing and serve immediately.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
