Wild prawn larb | Marine Stewardship Council

Ingredients

• 8 x MSC certified cooked king prawns (look for the blue fish tick), peeled and deveined, chopped roughly
• 300g green papaya, shredded
• 2 fresh mangoes, flesh only in rough chunks
• 150g snake beans or green beans, cut into 2cm lengths
• 1 Lebanese cucumber, sliced lengthways
• 1 cup of coriander
• 1 cup of mint leaves
• 1 cup of Thai basil leaves
• 2 kaffir lime, thinly sliced
• 1 baby gem lettuce, leaves picked for cups
• Pork floss, to serve (optional)
• 150g glutinous rice
• 4-5 thin slices galangal
• 4 kaffir lime leaves, coarsely torn
• 1 lemongrass stalk, thinly sliced
• Reserved prawn shells
• 80ml lime juice
• 60ml fish sauce
• 1 long fresh red chilli, seeded and finely chopped
• 3tsp ginger, finely grated
• 4tbsp palm sugar, crushed or softened in the microwave