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