This dish is great for a summer barbeque, and the nam jim dressing gives it a distinctly Asian flavour. Galangal comes from the same family as ginger, and has a similar but stronger flavour. It is available from Asian grocers and speciality stores.
½ large cucumber, thinly sliced
½ bulb fennel, trimmed and thinly sliced, fronds reserved
1 spring onion, trimmed and thinly sliced
½ large red chilli, very finely sliced lengthways
small handful mint leaves
small handful coriander leaves
12 large raw king prawns, peeled and deveined, with tails intact
1 tbsp tablespoon vegetable oil
salt and pepper
lime halves, to garnish
Nam jim dressing
1 clove garlic, chopped
½ bunch coriander, leaves picked and chopped
1 large green chilli, seeded and chopped
4 tsp teaspoons chopped galangal (or use ginger)
2 tbsp tablespoons shaved palm sugar
2 tbsp tablespoons fish sauce
2 tbsp tablespoons lime juice
⅔ cup (160ml) vegetable oil
1. For the nam jim dressing, combine all the ingredients in a food processor or blender and process until smooth then set aside.
2. Combine the cucumber, fennel, fennel fronds, spring onion and chilli in a bowl, then add the herbs and toss together gently.
3. In a large bowl, toss the prawns with the vegetable oil to coat then season with salt and pepper.
4. Preheat the barbecue to its hottest setting or place a char-grill plate over high heat. Grill the prawns for three minutes or until just cooked through, turning once. Remove from the heat, transfer to a large platter and season with pepper.
5. Divide the salad among four individual bowls. and place on the table Serve the prawns with lime halves to squeeze over, and the nam jim dressing on the side.