Thai salads are typically ‘hot’ even when they are cool. In their simplicity, they are easy to put together and deliciously refreshing. Their unique delightfulness flows from the judicious blends of various spices that Thai cooks have brought to perfection.
Remember: add the sauce to the salad at the last minute before serving.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Rinse the prawns in cold water and drain well. Then blanch in hot water for 2 minutes, drain well and set aside to cool.
If you are using lime leaves, finely shred them. Peel the lemongrass to the tender whitish centre and finely slice on the diagonal.
In a small pan, combine the sugar, fish sauce and lime juice and heat until the sugar is dissolved. Set aside to cool.
In a large bowl, combine the prawns with the lime leaves and the lemongrass, and toss well. Now add the sauce and mix well.
Garnish with shallots, and coriander and serve immediately.
© 2001 Ken Hom. All rights reserved.