With notes sweet, sour and salty, this salad is dressed to thrill.
16 large cooked king prawns, peeled, deveined and tails intact
1 small green pawpaw, skin and seeds removed, julienned
2 small Lebanese cucumbers, cut in half lengthways, seeds removed and thinly sliced on the angle into half-moons
1 punnet cherry tomatoes, cut in half
1 small eschalot, peeled and finely sliced
1 small handful coriander leaves
1 small handful Thai basil leaves
1 small handful mint leaves, roughly torn
1 small handful Vietnamese mint leaves, roughly torn
Nam jim dressing
3 cloves garlic, finely chopped
4 coriander roots, finely chopped
1 tsp sea salt
2 tbsp light palm sugar, crumbled
2 tbsp fish sauce
1/2 long red chilli, seeds removed, finely chopped
1/2 long green chilli, seeds removed, finely chopped
juice of 1 large lime
For the dressing, place the garlic, coriander root and sea salt in a mortar and pound with pestle until the mixture makes a rough paste. Remove and place in a bowl.
With a mortar and pestle, dissolve the palm sugar with the fish sauce, ensuring there are no lumps. Add to the garlic and coriander mix, along with chopped red and green chillies, and stir well to combine. Add the lime juice. Taste and adjust if necessary, to ensure there is a balance of sweet, sour and salty.
Mix all salad ingredients together in a large bowl and add enough dressing to
wet the salad. Mix through thoroughly. Share between four plates and top with any leftover dressing. Serve immediately.