Chargrilled spicy prawn salad

Chargrilled spicy prawn salad

Goong pla

By
From
Street Food Asia
Serves
4–6 As part o f a shared me al
Photographer
Alan Benson

Here’s another dish which is really very simple and one I particularly like to order at Mit Ko Yuan. Hot-and-sour salads like this are at the heart of Thai cuisine and you can balance the chilli and lime juice to suit your own taste. Here, the prawns are the star. They use gorgeously fresh chargrilled king prawns for this salad, serving them in their charred shells. I notice they deliberately undercook them; they’re what I’d call ‘rare’. I love them this way; the flesh is butter-soft and ridiculously sweet but this approach only works with super-fresh prawns. If you like your prawns like this too, then cook them for about a minute on each side, making sure you’ve got your grill very, very hot so you still get that charred, smoky flavour. If you’re dubious about underdone prawns, remember that they go into a lime-heavy dressing and the acid keeps cooking them, even once they’re off the heat.

Ingredients

Quantity Ingredient
500g raw king prawns, peeled and deveined, heads and tails intact
1 tablespoon thai roasted red chilli paste, (see glossary)
1 handful coriander sprigs, torn
1 handful mint leaves
1 handful thai basil leaves
4 makrut leaves (kaffir lime), finely sliced
4cm lemongrass stalk, very finely sliced, white part only
4 red asian shallots, finely sliced

Dressing

Quantity Ingredient
1 tablespoon sugar
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons thai roasted red chilli paste
3-5 bird’s eye chillies, sliced

Method

  1. Put the prawns in a mixing bowl, add the chilli paste and stir to coat them well. Leave to marinate for 15 minutes.
  2. Meanwhile, combine the dressing ingredients in a bowl and stir until the sugar is dissolved.
  3. Heat a chargrill pan or barbecue chargrill to medium–high. Cook the prawns for 2–3 minutes on each side until golden and cooked through.
  4. Add the chargrilled prawns to a mixing bowl with the coriander, mint, Thai basil, makrut leaves, lemongrass, shallots and dressing. Toss together well, transfer to a plate and serve.
Tags:
South-East Asian
Asian
Street Food
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