Prawn and pomelo salad with nam jihm dressing

Method

1. In a large pestle and mortar, pound the chillies, coriander roots, palm sugar and garlic to a paste. Mix in the lime juice and season to taste with fish sauce. The dressing should be hot, sweet and sour.

2. Heat the oil in a wok or a large pan, season the prawns with salt and pepper and cook for 2 minutes. Remove from the pan and keep warm.

3. Put all the salad ingredients in a large bowl and dress with 4 tablespoons of the nam jihm dressing. Spoon the salad onto a plate which has been lined with a banana leaf. Top with the prawns and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the nam jihm dressing

2 red chillies, seeds removed and chopped
8 coriander roots
60g Palm sugar
2 garlic cloves, roughly chopped
6 limes, juice only
nam pla (Thai fish sauce), to taste

For the salad

12 king prawns, peeled, de-veined, and cut in half
2 tbsp grapeseed oil
1/2 tsp salt and fresh ground black pepper
200g seedless watermelon, cubed
2 pomelo, pith removed, segmented
3 Spring onions, thinly sliced
3 lime leaves, very finely shredded
1 tbsp roasted peanuts, roughly chopped
2 tbsp coriander leaves, chopped
1 red chilli, finely sliced, seeds removed
1 tbsp mint leaves, torn
50g fresh ginger root, thinly sliced into matchsticks
1 banana leaf, cut into squares, for garnish or 4 large betel leaves, optional

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Great discounts on cookware
Real Italian food for real food lovers