SPICY THAI PRAWN SALAD
(serves 4)
1tbsp peanut oil
1tbsp Thai red curry paste
12 uncooked prawns, shelled, deveined and halved lengthways
12 cherry tomatoes, halved
a handful of fresh mint sprigs, to serve
Spicy Thai Dressing
1 stalk of lemongrass, outer leaves discarded, remainder very finely
chopped
2 fresh red bird’s eye chillies, thinly sliced and deseeded, if preferred
2 Thai pink shallots or 1 small regular shallot, thinly sliced, lengthways
1tbsp brown sugar or palm sugar
freshly squeezed juice of 2 limes
grated zest of 2 kaffir limes
a handful of fresh coriander leaves, finely chopped
3 spring onions, finely chopped
2 kaffir lime leaves, mid-rib removed, the leaves very thinly sliced
crossways, then finely chopped.
Heat the oil and curry paste in a wok, add the prawns and stir-fry for
about one minute until opaque. Let cool.
To make the dressing, crush the lemongrass, one chilli and half the
shallots with a mortar and pestle. Add the sugar, lime juice and zest and
mix well until the sugar dissolves. Stir in the remaining chilli and shallots,
the coriander, spring onions and lime leaves.
Put the prawns in a serving bowl, add the cherry tomatoes, pour the
dressing over the top and toss well. Serve, topped with mint sprigs.
Variations: This dressing is also good with crab claws, either stir-fried or
boiled. Or try using scallops instead of prawns - but remember to prick
the corals with a toothpick before cooking or they will explode in the
heat. Finally, try other Thai curry pastes, or a mixture of peanut and
toasted sesame oil.
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