Dressed prawns

Dressed prawns

Yam kung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g raw prawns
or 500g very fresh shelled cooked prawns
3 tablespoons lime juice
2 tablespoons fish sauce, or to taste
4-6 red chillies, finely chopped
a little sugar, (optional)
3 tablespoons thinly sliced shallots
or 1 small spanish onion, chopped
2 stalks lemongrass, very finely sliced
2 tablespoons sliced spring onions
3 tablespoons sliced mint leaves
1 tablespoon chopped coriander leaves
asian, mignonette, or frilly lettuce leaves and sliced green lime, for decoration
mint sprigs, for garnish

Method

  1. Shell and devein the prawns. If using raw ones, bring a saucepan of water to the boil, throw the prawns into a strainer and dip them into the water until they are cooked. Remove and drain.
  2. Make a dressing of the lime juice, fish sauce and chillies. Taste and adjust flavours, adding more lime juice or fish sauce and/or a touch of sugar if you wish. Toss the prawns with the shallots, add the lemongrass, spring onions, mint leaves and coriander leaves, add the dressing and toss well. Refrigerate for an hour or two.
  3. Line a serving plate with lettuce leaves. Toss the prawn mixture again. Pile the mixture in the centre of the plate, garnish with mint sprigs and decorate the edges of the plate with slices of green lime.
  4. To make Yam pla muk (Dressed Assembled Squid) proceed in exactly the same way but use 500 g squid tubes instead of the prawns.
  5. Prepare the squid tubes. Put them in a strainer with 1 teaspoon finely chopped ginger and dip into boiling water until lightly cooked. They will curl up into a flower-like shape. Lift out and drain, then proceed as before.
Tags:
SBS
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