Prawn Salad Pla Gung Recipes

Steps:

• Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
• In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
• Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
• Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Steps:

• Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
• Drop in prawns and cook 1 minute. Remove and rinse under cold water.
• Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
• Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.