This salad take on prawn larb salad is brimming with fresh and vibrant Thai flavours. Perfect for a healthy, light meal on a hot day.
- 600 g whole medium green prawns
- 2 red Asian shallots, thinly sliced
- ½ tsp freshly ground white pepper
- 1 tbsp soy sauce
- 1 tbsp sunflower or other neutral oil
- 200 g snake beans or green beans, cut into 4 cm lengths
- 300 g (2 cups) shredded green papaya
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 cup Thai basil leaves
- 1 baby gem lettuce, leaves torn
- 3 tsp finely sliced lemongrass, pale part only
- 1 makrut lime leaf, thinly sliced
Roasted prawn powder
- reserved prawn shells and tails
- 2 tbsp long-grain white rice
Chilli and lime dressing
- 80 ml (⅓ cup) lime juice
- 60 ml (¼ cup) fish sauce
- 2 long fresh red chillies, seeded and finely chopped
- 3 tsp very finely grated ginger
- 4 tbsp stevia or sugar (to taste)
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.
1. Peel the prawns, discard the heads (or reserve and deep-fry for a delicious snack) and reserve the shells. De-vein the prawns and coarsely chop the meat.
2. For the roasted prawn powder, preheat the oven to 180°C. Place the reserved prawn shells and rice on a baking tray lined with baking paper and roast for 15 minutes or until the rice is golden and the prawn shells are dry and fragrant. Transfer to a mortar and pestle or a spice grinder and finely crush to a powder. Season to taste and set aside (see note). Makes about 125 ml (½ cup).
3. For the chilli and lime dressing, combine all the ingredients in a bowl. Makes about 170 ml (⅔ cup).
4. In a bowl, combine the prawn meat, shallots, white pepper, soy sauce and 60 ml (¼ cup) each of the chilli and lime dressing and roasted prawn powder.
5. Heat the oil in a large frying pan or wok over medium-high heat. Add the prawns and cook for 5 minutes or until the marinade is crisp and prawns cooked through. Remove from the pan and set aside.
6. Place the beans in a large mortar and lightly bruise with a pestle. Transfer to a large bowl. Add the green papaya, herbs, lettuce, lemongrass and makrut lime, 60 ml (¼ cup) chilli and lime dressing and a sprinkle of prawn powder. Toss until combined. Add the prawn mixture and toss again. Serve immediately with the remaining dressing and roasted prawn powder on the side.
• The roasted prawn powder can be stored in an airtight container or jar in the pantry for up to two weeks. You can use it as a seasoning or flavour booster for other salads and dishes and add dried chilli flakes for extra flavour.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.