Jungle tiger salad

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

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

Ingredients

finely grated zest and juice of 2 limes
2 tbsp fish sauce
2

Asia
Thailand
Pescatarian
South East Asia
Gluten-free

Method

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.