Wed, 28 January 2026
Ingredients:
200g Raw peeled and deveined prawns
3 Cloves of garlic (Finely chopped)
8g Ginger (Finely chopped)
3 Red chillis (Finely chopped)
40g Basil
70g Coconut cream
20g Roasted peanuts (Chopped)
2 Tbsp Vegetable oil
1 Tsp Fish sauce
Juice of 1 Half Lime
1 Head iceberg lettuce (Shredded)
2 Small kaffir lime leaves (Thinly sliced)
Method:
Place a large wok or deep frying pan on a high heat and add the oil. Once the oil has heated up, add the chilli, ginger, and garlic, and allow to fry until the garlic starts to brown at the edges. Next add your prawns, and toss well in the oil, chilli and garlic. Once the prawns begin to cook, they will start to plump up and turn white, now it’s time to add your coconut cream, and the kaffir lime leaves. Next add the lime juice, and fish sauce, stir this well for a minute, and once the cream starts to bubble, add the basil. To finish the dish, add half of the peanuts, and mix thoroughly.
To Serve:
Serve this family style. On a large dish, lay a bed of the shredded lettuce, pour your prawns over the lettuce, add a few wedges of lime for people to squeeze over, and finally scatter over the remaining peanuts, and serve.
And most importantly, enjoy!
