This salad is different from a normal spicy prawn salad as it has chilli jam in it which is what gives it its unique flavour.
|300||g||prawns (washed, peeled, deveined and boiled in water until cooked (about 1 minute))|
|40||g||chilli jam (also known as chilli in oil or nam prik pow) (น้ำพริกเผา))|
|40||g||lemongrass ( lower 1/3 only, thinly sliced )|
|6||shallots (thinly sliced)|
|15||small chillies (finely chopped)|
|10||g||coriander leaves (chopped)|
|20||g||mint leaves (chopped)|
|4||spring onions (chopped)|
|8||kaffir lime leaves (stem removed and shredded ( for garnish))|
Put the fish sauce, lime juice and chilli jam into a bowl and blend well. Then add the prawns and mix together. If it is too thick add a bit of water or stock. In a separate bowl mix all the remaining ingredients together. Add the prawn mixture and toss together. Serve immediately garnished with the kaffir lime leaves.