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Thai
Prawn Salad (PHLA KUNG)
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INGREDIENTS :
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Prawns |
1 |
lb. |
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Fresh lemon grass, sliced thin |
1/2 |
cup |
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Shallots, thinly sliced |
1/4 |
cup |
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Young ginger, julienne |
1/4 |
cup |
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Kaffir lime leaves, sliced very thin |
4 - 5 |
leaves |
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(4 servings) |
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DRESSING : |
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Lime juice |
3 |
tbsp. |
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Fish sauce |
4 |
tbsp. |
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Sugar |
2 |
tsp. |
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Fresh spur chili peppers, |
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thinly sliced |
6 |
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| GARNISHES :
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Lettuce |
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Mint Leaves |
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1. Peel the prawns and clean well. Blanch the prawns in boiling
water until just done and
soak them in
cold water to stop them from over cooking, drain and put aside.
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2. Toss the prawns and salad ingredients with the dressing.
Mix all the herbs well and
spoon this salad
onto a platter lined with fresh lettuce leaves. Decorate the
dish with
fresh mint leaves.
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| Tips.- |
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This dish has many variations and is very popular with drinkers
in Thailand because its
spiciness goes well with either beer or whisky.
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