As the weather warms up, this hot, sweet and sour salad is an intense palate-enlivener. Serve as a starter, or as an appetiser with drinks.
10 small-medium green prawn cutlets
1 tbsp coconut oil
1 large green mango, peeled and julienned
½ continental cucumber, peeled, deseeded and diced
1 red shallot, finely sliced
2 long red chillies, julienned
½ bunch coriander, leaves roughly shredded
8 large prawn crackers*, cooked per packet instructions
2 soft-boiled eggs, halved
For the dressing
4cm piece of ginger, peeled and julienned
2 garlic cloves, peeled
3 coriander roots, scraped and cleaned
½ bird's-eye chilli
1 tbsp fried shallots*
1 tbsp fried garlic*
1½ tbsp grated palm sugar
1 tbsp tamarind puree
2 tsp fish sauce
½ tsp shrimp paste
½ lime, juiced
*Available at supermarkets and Asian grocers.
1. For the dressing, pound the ginger, garlic cloves, coriander roots and birds-eye chilli in a mortar to make a paste. Add the fried shallots and fried garlic, mixing to combine. Add the palm sugar, tamarind and fish sauce and mix well with a spoon before pounding in the shrimp paste and stirring in the lime juice.
2. Heat the coconut oil in a wok or large frying pan over a high heat. Add the prawns, season with salt and stir-fry until just cooked (about 2-3 minutes). Remove from the pan and slice into 1cm rounds.
3. Add the prawn, mango, cucumber, shallot, chilli and coriander to a large bowl and combine. Scrape in the dressing and combine well.
4. Pile the prawn salad onto a serving plate and arrange the egg halves and prawn crackers on the side.