with a Thai dipping sauce
The tiger prawns will be served on a bed of crisp lettuce and coriander doused in a tangy Thai-style dressing and dipping sauce.This will make for tenderly delicious starter.
You will need:
Preparation time: 15 minutes
Cooking time: 15 minutes
For the prawns:
- 10 raw tiger prawns, peeled with heads off, tails on.
- 1 tbsp vegetable oil (15cm)
- Salt and pepper
For the dressing:
- 1 tbsp Thai fish sauce (nam pla) (15ml)
- ½ red chilli, deseeded and finely chopped
- 1 kaffir lime leaf (fresh or dried)
- ½ stalk lemon grass
- Juice of ½ lemon
- ¼ tsp sugar (1,25ml)
For the salad:
- Small bunch coriander
- ¼ iceberg lettuce
1 To make the dressing combine 5 tbsp water with the fish sauce, then add the chopped chilli and kaffir lime leaf.
2 Peel away the tough outer layers of the lemon grass, finely chop the more tender inside and add to the dressing. Add the lemon juice and sugar and leave to marinate.
3 Meanwhile, pluck 10-20 coriander leaves from the bunch and set aside. Chop the rest of the coriander finely.
4 Shred the lettuce very finely then arrange it on two plates, putting the coriander leaves on top.
5 Pour the dressing into a small saucepan and warm through over a medium heat for 10-15 minutes.
6 Put a non-stick frying pan on the heat and add the vegetable oil. Fry the prawns in the hot oil, cooking them for just 1 minute each side till bright pink.
7 Once the dressing is well warmed remove the kaffir lime leaf. Just before serving add the chopped coriander and stir
8 Arrange the prawns on the lettuce and coriander and spoon over some of the dressing. Serve the rest of the dressing in a pretty bowl for dipping. Have finger bowls of warm water with slices of lemon in ready to clean sticky fingers after the course.