Thai Seafood Salad | Astrid's Kitchen

Ingredients

• 4 Tbs. tamarind water (see note)
• 2 Tbs. Thai or Vietnamese fish sauce
• 1 tsp. brown sugar or palm sugar
• 10 oz. catfish fillet (or another flaky white-fleshed fish)
• 4-5 medium prawns or wild shrimp (about 10 oz.), preferably with shell and heads on
• 1 1/2 cups high-smoke-point-oil, such as rice bran or safflower oil
• to 3 Tbs. rice flour or tapioca flour (if using the prawn heads)
• 2 makrut lime leaves, very thinly sliced, for garnish
• 2 Thai bird's eye chiles, cut into thin rounds (or more to taste), for garnish
• 1/2 small shallot, thinly sliced, for garnish
• 1 tsp. very thinly sliced lemongrass, for garnish
• 1 Tbs. fresh ginger, very thinly sliced, for garnish