As the weather warms up,this hot,sweet and sour salad is an intense palate-enlivener. Serve as a starter,or as an appetiser with drinks.
10 small-medium green prawn cutlets
1 tbsp coconut oil
salt flakes
1 large green mango,peeled and julienned
½ continental cucumber,peeled,deseeded and diced
1 red shallot,finely sliced
2 long red chillies,julienned
½ bunch coriander,leaves roughly shredded
8 large prawn crackers*,cooked per packet instructions
2 soft-boiled eggs,halved
4cm piece of ginger,peeled and julienned
2 garlic cloves,peeled
3 coriander roots,scraped and cleaned
½ bird's-eye chilli
1 tbsp fried shallots*
1 tbsp fried garlic*
1½ tbsp grated palm sugar
1 tbsp tamarind puree
2 tsp fish sauce
½ tsp shrimp paste
½ lime,juiced
*Available at supermarkets and Asian grocers.
1. For the dressing,pound the ginger,garlic cloves,coriander roots and birds-eye chilli in a mortar to make a paste. Add the fried shallots and fried garlic,mixing to combine. Add the palm sugar,tamarind and fish sauce and mix well with a spoon before pounding in the shrimp paste and stirring in the lime juice.
2. Heat the coconut oil in a wok or large frying pan over a high heat. Add the prawns,season with salt and stir-fry until just cooked (about 2-3 minutes). Remove from the pan and slice into 1cm rounds.
3. Add the prawn,mango,cucumber,shallot,chilli and coriander to a large bowl and combine. Scrape in the dressing and combine well.
4. Pile the prawn salad onto a serving plate and arrange the egg halves and prawn crackers on the side.
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