Wild prawn larb | Marine Stewardship Council
To make the prawn powder, preheat the oven to 175C. Place all the ingredients onto a tray and roast for 15 mins or until the rice is golden. Allow to cool before grinding in a spice grinder or mortar...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.msc.org.
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
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