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Ingredients
Dressing
- 2 teaspoons lime juice
- 1 tablespoon fish sauce
- 1 garlic clove, crushed
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon soft brown sugar
- 2 tablespoons fresh coconut juice or 2 teaspoons coconut milk mixed with 1 1/2 tablespoons water
- 12 large raw prawns (shrimp), peeled and deveined, tails removed
- 1 large red chilli, seeded and thinly shredded
- 3 red Asian shallots, finely sliced
- 1 large green mango, peeled and shredded
- 1 large handful coriander (cilantro) leaves
- 2 makrut (kaffir lime) leaves, shredded
Method
1. To make the dressing, combine the lime juice, fish sauce, garlic, vinegar, sugar and coconut juice in a bowl.
2. Line a bamboo steamer with baking paper and punch with holes. Arrange the prawns in a single layer in the steamer. Sit the steamer over a wok of simmering water and steam, covered, for 3–4 minutes, or until the prawns turn opaque.
3. Combine the chilli, shallots, mango, coriander and lime leaves in a bowl. Add the prawns to the salad, drizzle on the dressing and toss gently to coat. Serve at once or at room temperature.
