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Chargrilled spicy prawn salad
Serves 4-6 Starters and mains
Ingredients
- 500g raw king prawns, peeled and deveined, heads and tails intact
- 1tbsp Thai roasted red chilli paste
- handful coriander sprigs, torn handful mint leaves, handful Thai basil leaves
- 4 kaffir lime leaves, finely sliced 4cm lemongrass stalk, white part only, very finely sliced
- 4 red Asian shallots, finely sliced
For the dressing
- 1tbsp sugar
- 2tbsp fish sauce
- 3tbsp lime juice
- 2tbsp Thai roasted red chilli paste
- 3-5 bird’s eye chillies, sliced
Method
Put the prawns in a bowl, add the chilli paste and stir to coat then leave to marinate for 15 minutes.
Meanwhile, combine the dressing ingredients in a bowl and stir until the sugar is dissolved.
Heat a chargrill pan or barbecue chargrill to medium-high. cook the prawns for 2-3 minutes on each side until golden and cooked.
Add the chargrilled prawns to a mixing bowl with the coriander, mint, Thai basil, lime leaves, lemongrass, shallots and dressing. Toss together well, transfer to a plate and serve.
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