Thai River Prawn Salad with Lemongrass Recipe (serve 2)

500g (1.1 lb) Thai River Prawns (any large prawns will do)

6 Bird’s eye chilies

4 stalks of Lemongrass (finely sliced)

1 Shallot (halved and sliced)

3-4 tbsp Lime juice (approximately 2 Lime)

3 tbsp Fish sauce

1 tbsp Palm sugar

6 Kaffir Lime leaves (thinly sliced)

Mint leaves for garnish

Notes:

I added more lime juice off camera because the balance wasn’t right. In the video I use 3 tbsp lime juice and 3 tbsp fish sauce but I later added 1 additional spoon of Lime juice. Please adjust the taste based on the quality/sweetness/sourness of your lime.

When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.