This delicious, fresh-tasting, Thai Inspired Prawn Salad has a great combination of textures and flavours. The success of this easily-made salad lies in the balance of classic Thai flavours of sweet, sour, salty and spicy. Creaminess is provided by a coconut milk dressing, and traditional Thai herbs add vibrant colour and flavour. It is certain to become a popular addition to your repertoire as it can be prepared with minimum effort.
If the prawns have shells, remove them, including the head, tail and body. Discard the shells or use them to make a seafood stock.
Devein the cooked, shelled prawns - run a sharp knife down the back of the prawn from the top to the tail. There is generally a dark vein. Remove it with the tip of a small sharp knife.Set the prawns aside in a medium-sized bowl.
Prepare the lemongrass - with a sharp knife or cleaver, remove the coarse leafy top part. Peel off the tough, outer layers of the lemongrass, until you get to the pale, lower section. Use a sharp knife to chop off the root end. Slice a piece about 10 cm/4 inches length of lemongrass. Finely slice into rounds before chopping it as finely as possible as it is very coarse.
Remove the seeds and membrane from the chilli and finely slice.Check how hot the chilli is before using it, to ensure you're adding it to your taste.
Peel the shallots and remove the top and tail. Cut in half, and finely slice into half moons.
Finely slice the kaffir lime leaves - fold them firmly in half lengthways, and, with a very sharp knife or cleaver, remove the central spine. Slice them as finely as possible as they can be coarse.
Add the lemongrass, chilli, shallots, lime leaves (or zest), mint and coriander/cilantro leaves to the bowl with the prawns, and toss gently to combine.
In a small bowl, mix together the sugar, lime juice, fish sauce and coconut milk and add to the prawns.Toss gently and check that the seasoning is to your liking.
Serve on a platter in or on top of the lettuce leaves.Scatter with the chopped peanuts and serve with lime wedges. Serve immediately or See Note 6 for options to prepare in advance.
Notes
Prawns: if you buy frozen prawns, I find the best way to defrost them is in an iced-water brine. Use a bowl large enough to accommodate all your prawns. Add some cold water and coarse sea salt to the bowl at a ratio of 1 ½ tablespoons (6 teaspoons) of salt per 1 litre (4 cups) of water. Also, I add some ice to ensure the water is chilled. Add the frozen prawns to the bowl. There should be sufficient brined water to cover the prawns. Stir them occasionally until they defrost. Remove them immediately, pat them dry with paper towel and store in the refrigerator in an airtight container until you are ready to use them. They are best prepared on the day you intend to use them. Alternatively, you can defrost them in the refrigerator. Sit them in a colander over a bowl. Do not let them sit in their own juices. When defrosted, pat them dry with paper towel and store in the refrigerator in an airtight container. It is best to do this on the day that you intend to use them. Do not defrost prawns at room temperature or in the microwave.
Lemongrass: choose lemongrass stalks that are firm and unblemished. With a sharp knife or cleaver, remove the coarse leafy top part. We will be using a section of the white part only.
Chillies: The heat from long red chillies varies considerably. Check to ensure how hot it is so you can use an amount to suit your taste. If you want really hot chilli, you may prefer to use small chillies, such as bird's eye.
Kaffir lime leaves: are readily available, fresh or frozen, from most Asian grocers. If you are not able to find them, substitute with 1 teaspoon of lime zest.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Serving and preparation: the salad is best enjoyed if prepared shortly before serving. However, you can prepare the salad and the dressing ahead of time and store them separately in the fridge until almost ready to serve. To keep the colours vibrant, add a few fresh coriander and mint leaves to the salad when serving.
Storage: leftovers should be stored in an airtight container in the fridge for up to 24 hours. The dressing will have dulled the appearance of the coriander and mint leaves. If your salad has been at room temperature for two hours, it should be discarded.