500 g raw king prawns, peeled and deveined, heads and tails intact
1 tablespoon Thai roasted red chilli paste
1 handful coriander sprigs, torn
1 handful mint leaves
1 handful Thai basil leaves
4 makrut (kaffir lime) leaves, finely sliced
4 cm (1½ in) lemongrass stalk, white part only, very finely sliced
4 red Asian shallots, finely sliced
1 tablespoon sugar
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons Thai roasted red chilli paste
3–5 bird’s eye chillies, sliced
Put the prawns in a mixing bowl, add the chilli paste and stir to coat them well. Leave to marinate for 15 minutes.
Meanwhile, combine the dressing ingredients in a bowl and stir until the sugar is dissolved.
Heat a chargrill pan or barbecue chargrill to medium–high. Cook the prawns for 2–3 minutes on each side until golden and cooked through.
Add the chargrilled prawns to a mixing bowl with the coriander, mint, Thai basil, makrut leaves, lemongrass, shallots and dressing. Toss together well, transfer to a plate and serve.
Luke Nguyen will be heading to Brisbane on Friday October 28 to celebrate the launch of Street Food Asia. Catch him signing books at Dymocks Brisbane City (Corner Elizabeth and Albert Streets) at 12:30 pm, and signing books at 5:00 pm at Treasury Casino (159 William Street). If you purchase a book on Friday night at Treasury you’ll receive a two-for-one dining voucher at Fat Noodle!
This is an edited extract from Street Food Asia by Luke Nguyen published by Hardie Grant Books.