Saeng Wa of Grilled Prawns

Name: Saeng Wa of Grilled Prawns (Saeng Wa Gung Pao)
Cuisine: Thailand
Ingredients: 6 medium prawns (shrimp), grilled or broiled in their shells, peeled and finely shredded; 6 medium prawns (shrimp), grilled or broiled in their shells, peeled and finely shredded; 6 red shallots, finely sliced lengthways; 1 stalk lemongrass, finely sliced; 5 kaffir lime leaves, finely sliced; 3 tablespoons young ginger, julienned; ½ fresh long red chilli, deseeded and julienned; 2 tablespoons fresh coriander (cilantro) leaves; 1 tablespoon fresh mint leaves; 2 tablespoons palm sugar; 30 mL (2 tablespoons) fish sauce; 30 mL (2 tablespoons) lime juice; Juice of 1 fresh kaffir lime or 15 mL (1 tablespoon) thick tamarind water; Juice of 1 fresh kaffir lime or 15 mL (1 tablespoon) thick tamarind water

Saeng Wa Gung Pao

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

TYPICAL OF ROYAL THAI food, this salad uses finely honed techniques and unusual combinations of flavours and textures to revive jaded palates. Kaffir lime juice is rarely used in Thai cookery — in fact normally the juice is used to rinse the hair, removing, the Thais believe, any malevolent influence that might be lurking. Hardly culinary! Kaffir lime juice has a wonderfully pervasive perfume, which is the essence of this dressing, adding a further dimension of flavour through fragrance. On

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Ingredients

Method