- 2 tbsp lime juice
- 1 small red chilli, seeded and finely chopped
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp light muscovado sugar
- 3 shallots, finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 85g roasted salted peanuts, finely chopped
- 2 green mangoes or 3 Granny Smith apples
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 200g pack raw shell-on headless prawn, peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 2 little gem lettuces
- 2 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink – about 2 minutes.
Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.