Prawn Larb Recipe

A vibrant, zesty Thai-style salad featuring marinated prawns sautéed until crisp. Tossed with shredded green papaya, snake beans, and a mountain of fresh herbs, it's finished with a unique, toasted prawn and rice powder for a smoky, savoury crunch.

Ingredients

• 600 g whole medium green prawns

• 2 red Asian shallots, thinly sliced

• ½ tsp freshly ground white pepper

• 1 tbsp. soy sauce

• 1 tbsp. sunflower or other neutral oil

• 200 g snake beans or green beans, cut into 4 cm lengths

• 300 g(2 cups) shredded green papaya

• 1 cup coriander leaves

• 1 cup mint leaves

• 1 cup Thai basil leaves

• 1baby gem lettuce leaves torn

• 3 tsp finely sliced lemongrass, pale part only

• 1kaffir lime leaf, thinly sliced

Roasted Prawn Powder

• Reserved prawn shells and tails

• 2 tbsp long-grain white rice

• Chilli and Lime Dressing

• 80 ml(⅓ cup) lime juice

• 60 ml(¼ cup) fish sauce

• 2 long fresh red chillies, seeded and finely chopped

• 3 tsp very finely grated ginger

• 4 tbsp. stevia or sugar (to taste)

Instructions

1. Peel the prawns, discard the heads (or reserve and deep-fry for a delicious snack) and reserve the shells. De-vein the prawns and coarsely chop the meat.
2. For the roasted prawn powder, preheat the oven to 180°C. Place the reserved prawn shells and rice on a baking tray lined with baking paper and roast for 15 minutes or until the rice is golden and the prawn shells are dry and fragrant. Transfer to a mortar and pestle or a spice grinder and finely crush to a powder. Season to taste and set aside (see note). Makes about 125 ml (½ cup).
3. For the chilli and lime dressing, combine all the ingredients in a bowl. Makes about 170 ml (⅔ cup).
4. In a bowl, combine the prawn meat, shallots, white pepper, soy sauce and 60 ml (¼ cup) each of the chilli and lime dressing and roasted prawn powder.
5. Heat the oil in a large frying pan or wok over medium-high heat. Add the prawns and cook for 5 minutes or until the marinade is crisp and prawns cooked through. Remove from the pan and set aside.
6. Place the beans in a large mortar and lightly bruise with a pestle. Transfer to a large bowl. Add the green papaya, herbs, lettuce, lemongrass and kaffir lime, 60 ml (¼ cup) chilli and lime dressing and a sprinkle of prawn powder. Toss until combined. Add the prawn mixture and toss again. Serve immediately with the remaining dressing and roasted prawn powder on the side.