Devein the prawns by cutting along the back of prawns, through the shell, lengthways and remove the black vein.
|6||big, raw prawns (unpeeled)|
|3||bird's eye chillies (thinly sliced)|
|1||T||lemongrass (thinly sliced)|
|3||kaffir lime leaves (shredded)|
|2||T||young ginger (finely shred and soak in water)|
|1||red chilli (big, finely shred and soak in water - keep some for garnish)|
|mint leaves (to garnish)|
|coriander leaves (to garnish)|
|2||T||kaffir lime juice|
Devein the prawns by cutting along the back of prawns, through the shell, lengthways and remove the black vein. Then rinse and dry. Grill or roast the prawns with their shells on for about 3 minutes on each side. Let them cool, peel and cut in half lengthways.
Combine the dressing ingredients together and mix until the sugar has dissolved. Add the bird's eye chillies, shallots, lemongrass, kaffir lime leaves, ginger and shredded chilli. Stir to combine and then add the prawns. Mix again. Garnish with some shredded chilli, mint and coriander. Serve with raw vegetables such as cucumber, fresh coriander and sweet basil.
Lime juice can also be used instead of kaffir lime juice.