SBS Food

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King prawns with nam jim dressing

The sweet-salty flavours of this famous Thai dressing are great with fresh seafood.

prawns with nam jom dressing

Prawns and the Australian summer go hand in hand. Credit: Tropical Gourmet

  • serves

    2-3

  • prep

    15 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

2-3

people

preparation

15

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 5-6 large prawns
  • 2 long red chillies , roughly torn with seeds
  • 1 coriander root, roughly torn
  • 2 cloves garlic, microplaned
  • 1 tbsp palm sugar, microplaned
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • Chili and garlic paste
  • Olive oil

Instructions

  1. Peel prawns, leaving the tail and head on. Use a sharp knife to make an incision down the back and devein the prawn. Coat the prawns in chili and garlic paste.
  2. Place a grill pan with olive oil on a high heat, ensure the pan is hot before adding your prawns to prevent them from stewing.  Cook the prawns for approximately 2 minutes on each side or until they appear glassy in the middle.
  3. Use a mortar and pestle to pound together chillies, coriander root and garlic.  Add palm sugar, fish sauce and lime juice; continue to combine until it forms a sauce.
  4. Serve cooked prawns with nam jim sauce.

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 15 November 2018 9:53am
By Damien Styles
Source: SBS



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