Thai cuisine

Easy

Spicy Tiger Prawn Salad

This Spicy Tiger Prawn Salad is absolutely packed full of flavor. Cooked tiger prawns are marinated in a wonderful concoction of Thai ingredients. This spicy yet refreshing Thai dish is a cinch to make and packs a punch with lemongrass, kaffir lime leaves, fresh chili, and mint.

Chef Chumpol

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

25 g Chili in oil (chili jam)
1.5 tbsp. Chili sauce
3 tbsp. Lime juice
2 tbsp. Fish sauce
2 tbsp. Palm sugar
1 tbsp. Bird's Eye chili, chopped
3 pcs Tiger prawn
1 tbsp. Sliced Shallot
0.5 tbsp. Kaffir lime leaves (Fine-cut)
3.76 g Mint leaves
1.5 tbsp. Lemongrass, sliced
1 tbsp. Garlic, chopped
For garnish Lettuce
For garnish Red radish (Thin sliced)
For garnish Banana blossom
For garnish Steamed salted egg yolk
100 g Mixed salad

Directions:

Step 1

Starting with halfway-poached headless tiger prawns, peel and leave the tails on. In a cooking pan, add a tablespoon of oil, fry the prawns on both sides until fully cooked. Then remove from the pan.

Step 2

Add about two tablespoons of fish sauce to the pan and mix with the remaining oil to infuse the prawn's flavor into the dressing. Then spoon the mixture into a bowl. Add chili in oil (chili jam), Thai chili sauce, palm sugar, fresh squeezed lime juice, and fresh chili. Mix well. Taste to ensure the right flavor.

Step 3

Cut the prawns into bite-sized pieces. Place in the dressing bowl, gently mix well.

Step 4

Plating: Place all mixed salad on a serving plate together with banana blossom, sliced lemongrass, salted egg yolk, lettuce, thin-sliced radish. Place cooked tiger prawn on a plate. Pour a dressing salad on the top and ready to serve.

Final Notes

• Kaffir lime leaves are from greengrocers and Asian food shops. • You can leave the seeds of the chili out for a less spicy version.