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)
- 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
- 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
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.
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
Toss the ingredients together with the dressing in a large salad bowl. Finish with a fresh squeeze of lime.
Kop Khun Krap!