A tangy and spicy dish made with fresh herbs and prawns
we like to eat this dish for lunch with jasmine rice and a side of sliced cucumbers.
INGREDIENTS
700g prawns (medium size)
2 stalks lemongrass
3 limes
26 birds eye chilis
5 stalks coriander
Bunch of mint
2 tablespoon fish sauce
1teaspoon sugar
1 ½ teaspoon salt
3 kaffir lime leaves
DIRECTIONS
1. Devein the prawns leaving the shell on
2. Chop the chilis, coriander, and juice the limes
3. As thin as possible slice the kaffir lime leaves and lemongrass from the root. Discard the top green half of the lemongrass
4. Remove mint leave individually from the stalks. Discard bruised or wilted leaves. do not chop the mint, this will ruin the flavor and bruise them
5. Grill the prawns or cook them on a pan, oil is not need. Cook them halfway and remove just after the shells start to turn red
6. Peel the shells off the prawns, add the lime and mix both ingredients to further cook the prawns
7. Add the fish sauce, sugar, salt and stir again. Taste to your preference. It should be a tangy mix of sour, salty and sweet but not too sweet
8. Add the lemongrass, chilis, kaffir lime leaves and mix through
9. Plate the prawns and sprinkle with the mint leaves.
Notes:
- Prawns should not be overcooked otherwise the flavors will not absorb into the prawns
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