Thai Hot and Sour Prawn Salad with Lemongrass and Chili Jam

What you need

• 2 tbsp Thai roasted chili paste, nam prik pao
• 1 tbsp palm sugar, finely shaved
• 2 tbsp fish sauce
• 2 tbsp lime juice, plus more to taste
• 1 lemongrass stalk
• 4 makrut lime leaves
• 2 small shallots, very thinly sliced
• 3 Thai chilies, thinly sliced, or to taste
• 350 g (3/4 lb) raw prawns, peeled and deveined
• 1 tsp vegetable oil
• 1 handful mint leaves
• 1 handful coriander leaves
• 1 small head of lettuce, cos or iceberg, leaves separated

Method

Restated from the original video

1. 1

   In a large bowl, stir the chili paste, palm sugar, fish sauce and lime juice until the sugar dissolves.

2. 2

   Peel the tough outer layers off the lemongrass and slice only the tender lower third into very thin rings.

3. 3

   Roll the lime leaves up tightly and cut them into hair-thin strips.

4. 4

   Add the lemongrass, lime leaves, shallots and chilies to the dressing.

5. 5

   Brush the prawns with the oil and cook them on a very hot grill pan or in a frying pan until pink and opaque all the way through, 1-2 min per side.

6. 6

   While still hot, tip the prawns into the dressing and toss so they soak up the flavours.

7. 7

   Add the mint and coriander and toss again. Taste and add more lime juice or fish sauce if needed.

8. 8

   Spoon onto the lettuce and serve straight away.

Imported from rachelcooksthai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.