Tiger Prawn Yum with Lemongrass Recipe | Food Network UK

Ingredients

• 12 large tiger prawns peeled and deveined
• 1 lemongrass stem, finely chopped
• 2 Kaffir lime leaves, finely shredded
• 1 bird's eye chilli, finely chopped
• 1/2 tsp white peppercorns, freshly crushed
• 165ml creamed coconut
• 5 tbsp fish sauce
• 4 tbsp sugar
• 2 lemongrass stems, outer leaves removed retaining the young white part; sliced into very thin rounds
• 4 red shallots, peeled and finely chopped
• 1 inch young ginger, peeled and cut into thin juliennes
• 2 red bird's eye chillies, finely chopped
• 5 tbsp lime juice
• 4 spring onions, finely sliced
• 1 small bunch coriander, finely chopped (reserve a few sprigs of coriander for garnish)
• 1 small bunch mint leaves
• 1 small bunch sweet basil
• 3 Kaffir lime leaves, finely julienned
• 1 red finger chilli, deseeded and cut into very thin strips
• 2 tbsp sticky rice, roasted and ground
• Lime wedges to serve