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Gary Mehigan's prawn larb

This salad take on prawn larb salad is brimming with fresh and vibrant Thai flavours. Perfect for a healthy, light meal on a hot day.

  • serves

    4

  • prep

    30 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

4

people

preparation

30

minutes

cooking

20

minutes

difficulty

Mid

level

Ingredients

  • 600 g whole medium green prawns
  • 2 red Asian shallots, thinly sliced
  • ½ tsp freshly ground white pepper
  • 1 tbsp soy sauce
  • 1 tbsp sunflower or other neutral oil
  • 200 g snake beans or green beans, cut into 4 cm lengths
  • 300 g (2 cups) shredded green papaya
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 cup Thai basil leaves
  • 1 baby gem lettuce, leaves torn
  • 3 tsp finely sliced lemongrass, pale part only
  • 1 makrut lime leaf, thinly sliced
Roasted prawn powder
  • reserved prawn shells and tails
  • 2 tbsp long-grain white rice
Chilli and lime dressing
  • 80 ml (⅓ cup) lime juice
  • 60 ml (¼ cup) fish sauce
  • 2 long fresh red chillies, seeded and finely chopped
  • 3 tsp very finely grated ginger
  • 4 tbsp stevia or sugar (to taste)

Instructions

1. Peel the prawns, discard the heads (or reserve and deep-fry for a delicious snack) and reserve the shells. De-vein the prawns and coarsely chop the meat.

2. For the roasted prawn powder, preheat the oven to 180°C. Place the reserved prawn shells and rice on a baking tray lined with baking paper and roast for 15 minutes or until the rice is golden and the prawn shells are dry and fragrant. Transfer to a mortar and pestle or a spice grinder and finely crush to a powder. Season to taste and set aside (see note). Makes about 125 ml (½ cup).

3. For the chilli and lime dressing, combine all the ingredients in a bowl. Makes about 170 ml (⅔ cup).

4. In a bowl, combine the prawn meat, shallots, white pepper, soy sauce and 60 ml (¼ cup) each of the chilli and lime dressing and roasted prawn powder.

5. Heat the oil in a large frying pan or wok over medium-high heat. Add the prawns and cook for 5 minutes or until the marinade is crisp and prawns cooked through. Remove from the pan and set aside.

6. Place the beans in a large mortar and lightly bruise with a pestle. Transfer to a large bowl. Add the green papaya, herbs, lettuce, lemongrass and makrut lime, 60 ml (¼ cup) chilli and lime dressing and a sprinkle of prawn powder. Toss until combined. Add the prawn mixture and toss again. Serve immediately with the remaining dressing and roasted prawn powder on the side.

Note
• The roasted prawn powder can be stored in an airtight container or jar in the pantry for up to two weeks. You can use it as a seasoning or flavour booster for other salads and dishes and add dried chilli flakes for extra flavour.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 January 2024 9:52am
By Gary Mehigan
Source: SBS



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