Wild Goong Chae Nam Pla - Thai-style Prawn Ceviche

Recipe By: Harry Foster

Make a difference by looking for the MSC blue fish tick label when shopping for seafood.

Prep time

20 mins

Cooking Time

15 mins

Serves

Method

Ingredients

8 large MSC-certified sustainable raw king prawns (look for the blue fish tick label)
200ml rice bran oil
2 limes
2 coriander roots (save the leaves for another recipe)
3 Thai birds eye chillies
1 clove garlic – peeled
3-4 tbsp good quality fish sauce
2-3 tbsp white sugar
Fresh mint (as much as is required at the time of eating)
Torn white cabbage leaves (as much as is required at the time of eating)

Special tools – mortar and pestle

When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.

The MSC blue fish tick

This recipe is certainly outside of the square for us folks here in Australia; however, there's a reason that it's such a popular street food in Thailand. It's fresh, spicy and so packed with flavour!

Experience the bold and fiery flavours of Thai street food with this spicy prawn salad topped with a zesty garlic-lime dressing.

Begin by peeling the prawns fully (see step 2 for how to remove the leg section). Using a sharp knife, slice the prawns in half from the back to the belly. Devein and set the prawns aside in the fridge.
This step may be a little tricky, but you’re going to remove the leg section from the head. Put your pointer finger inside the prawn’s head, then pinch the underside where the legs connect to the body with your thumb. Using your other hand, pull the head apart from the leg section. It should be a little rectangle with all the legs still attached.
Bring a small saucepan with the rice bran oil to a boil over medium-high heat, and then fry the legs until golden brown and crispy. Reserve on a paper towel.
To make the dressing, place your garlic, coriander root and bird’s eye chillies into the mortar and pestle. Grind until there are no chunks.
Add your sugar, 3 tbsp fish sauce and the juice of one and a half limes. Mix well. Taste the sauce for balance – balance is incredibly important in Thai cuisine! If it’s not sweet enough, add a little more sugar. Not sour enough? Squeeze some more lime! Not salty and rich enough? A touch more fish sauce will do the trick. I guarantee that three Thai bird’s eye chillies will be spicy enough, but if you’re a die-hard fan, add enough until it hurts.
Arrange the thin slices of prawn on a plate and dress generously with the sauce. Cure for 15 minutes if you want something a little less raw . Garnish with plenty of fresh mint and crispy prawn legs. Serve on top of some leaves of white cabbage, and enjoy!

Serve with some leaves of white cabbage as the vessel, and enjoy!