Jungle tiger salad


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

I’m talking prawn here, not big cat. A refresher - a Thai prawn cocktail.


  • finely grated zest and juice of 2 limes
  • 2 tbsp fish sauce
  • 2 tsp finely chopped palm sugar or caster sugar
  • 1 stick lemongrass, finely chopped
  • 3 cm piece fresh root ginger, peeled and shredded
  • 1 mild red chilli, shredded
  • 2 hot red chillies, very finely sliced
  • 24 cooked shelled tiger prawns (tails can be left on)
  • 6 small shallots (preferably Thai pink ones), sliced
  • small handful of garlic chives, chopped
  • 1 tbsp finely shredded kaffir lime leaves
  • 4 big handfuls Thai basil and coriander leaves (include chopped stems)


Tumble together everything but the prawns, shallots and green shoots and herbs, then leave refrigerated for a good half hour or more, so that the marriage of flavours starts to sing. Then toss through everything else and serve immediately.