Ingredients
- PRAWNS:
- 1 kg green king prawns shelled and deveined
- 1 small shallot finely chopped
- 4 garlic cloves finely chopped
- 1 fresh red chilli seeded and finely chopped
- 1 inch piece of ginger finely chopped
- 1 stem lemongrass outer leaves removed, finely chopped
- handful of fresh mint leaves finely chopped
- handful of fresh cilantro leaves finely chopped
- 100 ml light oil
- juice and grated zest of 1 lime
- SALAD DRESSING:
- 1 clove of garlic finely chopped
- 1-2 birds eye chilli finely chopped
- 2 Tbls fish sauce
- 1 Tbls rice wine vinegar
- 1 Tbls lime juice
- 1 tsp liquid palm sugar
- SALAD:
- 1 banana blossom
- 1 small carrot shredded
- 1 small shallot finely sliced
- 1/2 cup shredded red cabbage
- 1/2 cup mixed fresh herbs (mint, cilantro)
- Sweet chilli sauce to serve (optional)
- GARNISH: chilli flowers, lime flower, cilantro, toasted crushed peanuts.
- ***Juice of 2 lemons and cold water for banana blossom preparation
Method
- Mix all the prawn ingredients into a zip lock bag or shallow dish, coat the prawns in the marinade and refrigerate until ready to use.
- combine all the dressing ingredients , it should be balanced so adjust to taste if necessary.
- prepare all your salad ingredients except the banana blossom and put aside. ***prepare a small bowl with cold water and add the juice of your lemons or limes. remove the outer petals of the banana blossom reserving 2 of the nicer petals to use as bowls. once you get to the creamy inner layer of the banana blossom slice in half lengthways and place both halves of the flower into the lemon water.working quickly take one half of the blossom and shred or finely slice the blossom into the bowl of lemon water. repeat with the other half of the blossom. Leaving them in the lemon water, separate the shredded pieces and set aside while you cook the prawns.
- heat your grill pan to medium high and drizzle some oil. Drain your prawns and place them in a single layer on your pan, cook for 2 minutes each side or until prawns have turned pink and have some caramelisation on them. (cooking time will depend on the size of your prawns) Add the prawns to your serving dishes.
- drain the shredded banana blossom from the lemon water and mix into your other salad ingredients, share equally between the two reserved blossom petals, drizzle with dressing and garnish with toasted peanuts. Add lime flower and chilli flowers and serve.
- NOTES: Once the cut areas of the banana blossom are exposed to air they will turn black very fast, the lemon water will help stop this. The chilli and lime flowers are optional, a few wedges of lime and some sliced chilli on the side will be fine.
Product used in recipe
- Obento - Rice Wine Vinegar
- Squid Brand - Fish Sauce
