Ingredients
- 600 g raw prawns
- 6 coriander stems rinsed and roughly chopped, stalk and leaves
- 5 cm piece fresh ginger peeled and roughly chopped
- 2 garlic cloves peeled, inner green shoot removed, roughly chopped
- 1 birds eye chilli roughly chopped, seeds and all
- 2 lemongrass stalks outer layer discarded, bruised and roughly chopped
- 4 tsp fish sauce
- 3 tsp rice vinegar
- 11/2 tbsp vegetable oil
- For the dipping sauce
- 3 tsp palm sugar or brown sugar
- 4 tbsp fish sauce
- 2 tbsp rice-wine vinegar
- Juice of 2 fat limes plus 1 lime cut into wedges, to serve
- 1 banana shallot peeled and finely chopped
- 1 garlic clove peeled, inner green shoot removed, finely chopped
- 1-2 bird’s eye chillies finely chopped, seeds and all
- For the salad
- 2 carrots peeled and shredded
- 1 Cucumber cut in half and watery core removed, then shredded
- 1/2 head butter lettuce leaves separated, washed and dried
- 1 large handful each mint coriander and Thai basil(or ordinary basil)
- 300 g thin rice noodles
Servings:
Instructions
- Put the prawns, coriander, ginger, garlic, chilli, lemongrass, fish sauce and vinegar in a food processor, and blitz. Add more fish sauce or vinegar to taste: it should be sharp and nicely rounded, with the individual ingredients all standing out. Shape into flattish, tablespoon-size patties and put in the fridge.
- If you’re using palm sugar for the dressing (it has a deeper flavour than brown), melt it in a small saucepan, then whisk in the fish sauce, vinegar and lime juice; otherwise, just whisk normal sugar into the liquids. Add the remaining dressing ingredients and adjust the seasoning with fish sauce, lime or sugar, to balance the flavours.
- Divide the salad ingredients between four bowls. Put the noodles in a large bowl, cover with boiling water, leave for three minutes (or according to the instructions), then rinse under cold water. Loosen with a teaspoon of vegetable oil, divvy up between the bowls, and spoon a teaspoon of dressing on each portion.
- To finish, heat the oil in a frying pan on a medium-high heat and fry the patties for three to four minutes, until golden, then turn and repeat on the other side (cut into one to make sure it’s cooked through). Serve at once, or keep warm in the oven until you are ready. Serve with the rest of the sauce in a small bowl.
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