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Prep time
0 mins
Cooking Time
30 mins
Serves
4
Ingredients
- 8 x MSC certified cooked king prawns (look for the blue fish tick), peeled and deveined, chopped roughly
- 300g green papaya, shredded
- 2 fresh mangoes, flesh only in rough chunks
- 150g snake beans or green beans, cut into 2cm lengths
- 1 Lebanese cucumber, sliced lengthways
- 1 cup of coriander
- 1 cup of mint leaves
- 1 cup of Thai basil leaves
- 2 kaffir lime, thinly sliced
- 1 baby gem lettuce, leaves picked for cups
- Pork floss, to serve (optional)
Fragrant prawn powder:
- 150g glutinous rice
- 4-5 thin slices galangal
- 4 kaffir lime leaves, coarsely torn
- 1 lemongrass stalk, thinly sliced
- Reserved prawn shells
Dressing:
- 80ml lime juice
- 60ml fish sauce
- 1 long fresh red chilli, seeded and finely chopped
- 3tsp ginger, finely grated
- 4tbsp palm sugar, crushed or softened in the microwave
Method
- To make the prawn powder, preheat the oven to 175C. Place all the ingredients onto a tray and roast for 15 mins or until the rice is golden. Allow to cool before grinding in a spice grinder or mortar and pestle.
- For the dressing, mix all of the ingredients into a bowl. Place the prawn rice powder, chopped prawns, green papaya, mango, snake beans, cucumber and herbs in the dressing and toss to coat.
- To assemble, place the lettuce cups onto the serving platter, pile up the prawn salad on top and pour extra dressing.