- serves 4 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g very fresh raw prawns, shelled, intestinal tract removed
- 6 limes (5 juiced, 1 thinly sliced)
- ½ tsp salt
- 1 tsp sugar
- 2 red Asian shallots, thinly sliced
- 1 bird’s eye chilli, thinly sliced
- 2 cm piece peeled ginger, julienned
- cucumber and tomato, to serve
Paste
- 2 bird’s eye chillies
- 2 red Asian shallots, peeled
- 2 garlic cloves, peeled
- 2 cm piece peeled ginger
Instructions
- For the paste, roughly chop all the ingredients, then pound together in a mortar and pestle into a coarse paste.
- Roughly chop the prawns and place in a bowl with the paste. Add the lime juice, salt and sugar and stir. Set aside for 10 minutes.
- Just before serving, stir through the shallots, chilli, ginger and sliced lime. Serve immediately with cucumber and tomato on the side.
Join Adam & Poh on a Malaysian-Australian eating adventure in Adam & Poh's Malaysia in Australia
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.
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