A fiercely delicious salad that's not afraid to hit you with some big flavours. It's sharp, spicy, and incredibly addictively.
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Serves
2
Raw King Prawn
Green Mango
Carrot
Fresh Coriander
Shallot
Cherry Tomatoes
Roasted Peanuts
FOR THE SOM TAM DRESSING:
Garlic Clove
Thai Chilli
Lime Juice
Fish Sauce
Brown Sugar
TO SERVE:
Crispy Shallot
Serves
2
Raw King Prawn
Green Mango
Carrot
Fresh Coriander
Shallot
Cherry Tomatoes
Roasted Peanuts
FOR THE SOM TAM DRESSING:
Garlic Clove
Thai Chilli
Lime Juice
Fish Sauce
Brown Sugar
TO SERVE:
Crispy Shallot
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a pot of salted water to the boil, then add the prawns, cover with a lid and turn off the heat. Leave for 5 minutes, then strain and set aside.
Step 2.
To make the dressing, roughly chop the garlic cloves and chillies, add to a small bowl with brown sugar, fish sauce and lime juice (this entire process can be done in a pestle and mortar if you have one) then set aside.
Step 3.
Now roughly chop the coriander and finely slice the shallots. Peel the mango and slice it into large, ½ thick cm discs on either side of the seed then slice into thin matchsticks. Peel and cut the carrots into matchsticks or use a peeler to make ribbons. Half the cherry tomatoes and then lightly crush the roasted peanuts. Place everything into a large bowl with the cooked prawns.
Step 4.
Pour the dressing only when you are ready to serve, or the salad will wilt. Toss everything together with a sprinkle of salt and serve immediately. Finish with a pile of crispy shallots and serve with lime wedges.
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