A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Thai Bug & King Prawn Salad

Inspired by an upcoming trip to Thailand, this dish is probably a little more suited to warmer weather than august in melbourne! Stay tuned for a post Thailand holiday dish.

Ingredients (Serves 6)

Salad

  • 4 morton bay bugs
  • 12 king prawns
  • 1 green mango – peeled and sliced 
  • 1 spanish onion – sliced finely
  • 1/2 cup bean sprouts
  • 10 cherry tomatoes
  • 1/2 bunch corriander
  • 1/2 bunch thai basil
  • 1/2 bunch of mint
  • 1/2 bunch of italian parsely
  • 1 lime

Dressing

  • 1 Garlic Clove roughly chopped
  • 5 Corriander roots washed
  • 1/2 long green chilli de-seeded & finely sliced
  • 2 lemongrass sticks
  • 1 tablespoon Ginger finely sliced
  • 3 tablespoons Palm Sugar
  • 3 tablespoons Fish sauce
  • 3 limes juiced
  • sea salt to taste

Method:

Salad
Shred bug meat and cut prawn flesh into bite size pieces and put in a large mixing bowl with the mango, onion sprouts, tomatoes and herbs.

Dressing
Make the dressing by pounding the garlic in a mortar & pestle with a pinch of salt. Slowly add the coriander root, chilli, ginger, and lemongrass pounding after each addition. Add the palm sugar, fish sauce & the juice of 3 limes & mix well. Taste the dressing at this point to check that it is balanced

To Serve
Toss the ingredients together with the dressing in a large salad bowl. Finish with a fresh squeeze of lime.

Kop Khun Krap!

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