- 500 grams prawns, peeled and cooked (or cooked and peeled)
- 1/2 bunch mint, leaves picked
- 1/2 bunch coriander, leaves picked
- 3 spring onions (white part only), sliced thinly on angle
- 2 small shallot, fine sliced thinly lengthwise – break up large clumps
- 2 tblsn fresh lemon grass, bruised & very finely diced (as tiny as you can)
- 1 tblsn kaffir lime leaf, core vein removed & very finely diced (as tiny as you can)
- 1-2 small green chillies (including seeds), medium to fine diced
- 1-2 small red chillies, seeds removed, medium to fine diced
- 10 or so baby tomatoes, halved – Optional
- 1 tbspn fish sauce
- 1 tbspn grated palm sugar or brown sugar
- 1 tbspn rice wine vinegar
- 1 tblsn lemon grass stalk (white part only), smashed a bit and sliced finely (as tiny as you can)
- 2 tbspn lime juice (juice of 2 fresh lime)
- 2 tblsn rice powder (gently dry fry white rice in pan. Grind in mortar & pestle to fine powder)
- baby cos or iceberg lettuce, washed and leaves prepared to be mini “plates”
- 2-4 tbspn roasted and roughly chopped peanuts – Optional
- 2 tbspn fried shallots (from Asian grocer)
- Combine all salad ingredients (except the prawns) in a large serving bowl.
- Combine all dressing ingredients in a small bowl – stir briskly to combine.
- Add the prawns to the salad – mix to combine
- Add dressing to salad – mix to combine.
- Add the rice powder – Stir well
- Place piles on the lettuce leaf “plates”
- Sprinkle with peanuts & fries shallots
- Serve immediately
- Serves 4
- Make as hot as you like by playing with quantities of both green and red chillies.
- Also feel free to leave the red chillie seeds in for extra hot!!!
- By putting some of the chillie into the dressing you can alter the “layering” of the chillie heat – take care experimenting with this as a very hot chillie can have more impact in the dressing