serves
4
prep
25 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 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 makrut lime leaves (see Note), centre vein discarded, very thinly shredded
- 1 red bird's-eye chilli, seeded, thinly shredded
- ¼ cup mint leaves, torn
Instructions
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, makrut lime leaves and chilli, and toss to combine. Transfer to a serving dish and scatter over mint leaves to serve.
Notes
• Smoked chilli jam is from Thai and select Asian food shops. Look for the Maesri brand.
• Makrut lime leaves are from greengrocers and Asian food shops.
Photography Brett Stevens. Styling Berni Smithies.
As seen in Feast magazine, April 2014, Issue 30.
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.
