serves
8
prep
10 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
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.
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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.
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