This spicy yet refreshing Thai dish is a cinch to make and packs a punch with lemongrass, kaffir lime leaves, fresh chilli and mint.






Skill level

Average: 2.9 (34 votes)


  • 300 g green tiger prawns, peeled with heads and tails intact, cleaned
  • 1½ tbsp smoked chilli jam (see Note)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp caster sugar
  • 2 lemongrass stalks, white part only, very thinly sliced
  • 2 spring onions, thinly sliced on the diagonal
  • 5 kaffir lime leaves (see Note), centre vein discarded, very thinly shredded
  • 1 red bird's-eye chilli, seeded, thinly shredded
  • ¼ cup mint leaves, torn

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.


Bring a saucepan of salted water to a simmer over medium heat. Add prawns and cook for 2 minutes or until just cooked. Remove with a slotted spoon and cool slightly.

Place chilli jam, fish sauce, lime juice and sugar in a bowl and stir until sugar is dissolved. Add prawns, lemongrass, spring onions, kaffir lime leaves and chilli, and toss to combine. Transfer to a serving dish and scatter over mint leaves to serve.


• Smoked chilli jam is from Thai and select Asian food shops. Look for the Maesri brand.
• Kaffir lime leaves are from greengrocers and Asian food shops.



Photography Brett Stevens. Styling Berni Smithies.


As seen in Feast magazine, April 2014, Issue 30.