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How to prepare Prawn Larb?

by Aussie Meat March 14, 2020

Prawn Larb | Ocean Catch Premium Australian Tiger Prawns

Buy Product(s): Ocean Catch Premium Australian Tiger Prawns

Preparation:

Preparation Time: 45 mins

Cooking Time: 2 hrs

Serving: 8             

 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.

Posted by Aussie Meat and for this fabulous recipe, we thank SBS Food for the recipe link is https://www.sbs.com.au/food/recipes/gary-mehigans-prawn-larb





Aussie Meat
Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat and Ocean-catch Seafood across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian and New Zealand farms jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.