- serves 8 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 100 g large green chillies, roughly chopped
- 110 g sweetened condensed milk
- 50 g fish sauce
- 80 g lemon juice
- 4 makrut lime leaves, stem removed
- 1 kg cooked extra large tiger prawns, body peeled but leave tail on, deveined
Instructions
- Combine all ingredients (except the prawns) in a blender or food processor and blitz to a fine paste. Taste and add more fish sauce or lemon juice to your preference – it should be sweet, sour and salty.
- Serve the green chilli nuoc mam with the cooked tiger prawns, for dipping.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
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.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
