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.
Spicy Tiger Prawn Salad
TIME: 30 min
SERVING: 2 People
- 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
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.
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.
Cut the prawns into bite-sized pieces. Place in the dressing bowl, gently mix well.
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.
• Kaffir lime leaves are from greengrocers and Asian food shops. • You can leave the seeds of the chili out for a less spicy version.