The Thai version of the prawn cocktail, a gorgeous tumbling of flavours, textures and aromas. The beauty of this salad being in the benefit in doing the majority of the preparation ahead of time, then simply doing the final construction at the last minute.
Finely grated zest and juice of 2 limes
2 tblsp fish sauce
2 tsp palm sugar
1 stick lemongrass finely chopped
3cm piece of fresh ginger shredded
1 mild red chilli shredded
2 hot red chillies chopped
24 cooked shelled tiger prawns
6 small shallots, finely sliced
Small handful of garlic chives finely chopped
1 tblsp finely shredded lime leaves
4 big handfuls Thai basil and coriander leaves
Tumble together everything but the prawns, shallots, green shoots and herbs and refrigerate for at least 30 minutes.
Then toss through everything else and serve straight away.