Tiger Prawn Yum with Lemongrass
Tiger Prawn Yum with Lemongrass
Dig into this quick and easy Thai prawn recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 25 minutes
  • Cooking Time 5 minutes
  • Yield 2 servings
  • Marinade for the prawns
  • 12 large tiger Prawns peeled and deveined
  • 1 Lemongrass finely chopped
  • 2 kaffir lime leaves finely shredded
  • 1 birds eye Chilli finely chopped
  • ½ teaspoon white peppercorns, freshly crushed
  • 1 clove of Garlic crushed
  • 165 millilitres creamed Coconut
  • For the yum salad
  • 5 tablespoons fish sauce
  • 4 tablespoons sugar
  • 2 Lemongrass stems outer leaves removed retaining the young white part. Slice into very thin rounds
  • 4 red shallots peeled and finely chopped
  • 1 inch /2.5 cm young Ginger peeled and cut into thin juliennes
  • 2 red birds eye Chillies finely chopped
  • 5 tablespoons Lime juice
  • 4 spring Onions finely sliced
  • 1small bunch of Coriander finely chopped, (reserve a few sprigs of Coriander for garnish)
  • 1 small bunch of Mint leaves
  • 1 small bunch sweet Basil
  • 3 kaffir lime leaves finely julienne
  • 1 red finger Chilli deseeded and cut into very thin strips
  • 2 tablespoons sticky/glutinous rice, roasted and ground
  • Lime wedges to serve
  1. First make the prawn marinade
  2. In a pestle and mortar take the lemon grass, kaffir lime leaves, birds eye chilli, white peppercorns and the garlic, grind to a paste before adding the cream of coconut , mix well to incorporate all the flavours, transfer to a large mixing bowl and add the prawns , leave to marinate, for a good half an hour
  3. Cook the prawns on a hot griddle, or frying pan cook for about 3 minutes on each side , until they are nice and pink ,and put into a large mixing bowl and set to one side
  1. While marinating make the salad and dressing
  2. In the meantime, pour the fish sauce and sugar into a small saucepan and heat until the sugar dissolves. Remove the pan from the heat and mix in the lime juice and set aside
  3. To the cooked prawns, heat a large wok or frying pan add the lemongrass, shallots, ginger, and the bird's eye chillies, sauté for a couple of minutes. Add the marinated prawns,marinade as well. Pour over the fish sauce mixture, lime juice and combine thoroughly. Now add the spring onions, coriander, mint leaves,basil leaves and julienned kaffir lime leaves and mix well. Spoon onto plates and garnish with the reserved coriander sprigs, chilli strips and a sprinkling of the ground sticky rice
  4. Serve with lime wedges

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