Fusion prawns

My discovery for this Christmas.

Poach prawns in boiling salted water for 2-3 minutes and refresh in iced water. De-shell and de-vein.

Dressing

• Chili-1-2
• Palm sugar – 1.5 tsp
• Garlic 2-3 cloves
• Lime juice – 30ml
• Rice vinegar-30ml
• Fish sauce-30ml
• Oil -1/2 tsp
• Kaffir lime leaves 1-2, grated
  

1. Pound chili, palm sugar and garlic
2. Add lime juice, rice vinegar, fish sauce, oil and Kaffir lime leaves
3. Pour dressing on poached prawns and refrigerate

Accompanying salt

• Sea salt – 2 tsp
• Lime rind, finely grated
• Dried chili – 2
• Sugar -1 tsp

1. Place chili in a small frying pan and cook over high heat until crisp, add salt, stir continuously. Cool it
2. Pound cooled chilli & salt with lime rind and sugar