In Thailand this salad is made with lots of tender lemongrass. It is hard to get fresh young lemongrass in New Zealand, so use the tender inside of the lower stalks.
Ingredients
| 400 g | Raw prawn cutlets, butterflied by cutting 3/4 of the way through the back of each prawn (Main) |
| 2 Tbsp | Ginger, cut into matchsticks |
| ½ | Red chillies, deseeded and finely diced |
| 3 Tbsp | Fish sauce |
| 3 Tbsp | Lime juice |
| 1 Tbsp | Thai palm sugar, grated |
| 3 stalks | Lemongrass, white bulbous part only, peeled, thinly sliced |
| ½ medium | Red onions, diced 2cm |
| 1 | Lollo rosso lettuce, leaves separated |
| ½ small | Pineapples, peeled, cored and diced 3cm (Main) |
| 2 Tbsp | Garlic chives, thinly sliced |
| ¼ cup | Fried shallots |
| 1 small handful | Coriander sprigs, and another small handful of dill sprigs |
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Directions
- Bring a saucepan of salted water to the boil and add the prawns. Bring back to the boil and boil gently for 2 minutes or until just cooked through. Remove from the heat, drain and cool.
- Put the ginger, chilli, fish sauce, lime juice, sugar, lemongrass and onion into a bowl, mix well so the sugar dissolves. Reserve. This is the dressing.
- Put the lollo rosso onto a serving platter.
- Put the pineapple, prawns and garlic chives on top and spoon the dressing evenly over them.
- Sprinkle the coriander, dill and fried shallots over everything and serve.
