red chili prawns and saladrating:
1kg raw unpeeled prawns
2 tbsp sunflower oil
3 garlic cloves, finely chopped
25g ginger, peeled and very finely chopped
2 tbsp Thai fish sauce
2 tsp light soft brown sugar
1 fresh kaffir lime leaf, finely sliced
4 medium hot red Dutch chillies, seeded and finely chopped
1 tbsp roasted salted peanuts, finely chopped
1 lemongrass stalk, outer leaves removed, core finely chopped
1 tbsp coconut cream
1/2 tsp salt
large handful of basil leaves (ideally Thai basil)
1 lime, cut into 4
1 romain lettuce, outer leaves removed, broken into small pieces
6 spring onions, halved and finely shredded
a handful of coriander sprigs
for salad, mix together lettuce, spronions and coriander sprigs, and divide between four plates.
peel the prawn. Heat oil in wok, add garlic and ginger, fry for a few seconds. Add fish sauce, sugar, lime leaf, chillies and lemon grass, stir-fry for another minute until prawns are cooked through. Add peanuts, coconut cream and salt, stir for a few seconds until the prawns are lightly coated, then add basil leaves and toss together briefly.
scatter prawns and sauce over the salad, dish out the lime quarter, serve.