This elegant presentation is easy to make—and hard to resist!
Recipe: Thai Prawns With Herb Sauce
Beautiful Dish With Exquisite Flavors
This lovely Thai dish makes a perfect appetizer or light lunch. It may be light and healthy but it packs a considerable flavor punch, with the umami in the prawns and fermented garlic providing a depth of flavor and balancing the other tastes in the dish (learn more about the flavors of umami). While you might be hesitant to invest in all of the Thai ingredients, we promise that after you have this dish once, you’ll want to make it again the next day. Serves 4
- 1 cup white or tiger prawns
- 1/2 cup roasted peanuts
- 1/2 cup young fresh ginger, diced
- 1-2 lemons, diced
- 1/2 cup fermented garlic, cut into 4 pieces
- 1/2 cup shallot, diced
- 1 tablespoon hot chile pepper, finely sliced
- Assorted fresh salad leaves (lettuce, coral leaves, baby spinach, e.g.—use large spinach leaves to display the prawns as shown in the photo)
For Herb Sauce:
- 1/2 cup lemongrass, finely sliced
- 1 tablespoon young galangal, finely sliced
- 1 tablespoon shallot, finely sliced
- 2 garlic cloves, sliced
- 2 tablespoon tamarind juice
- 1 teaspoon palm sugar
- 2 teaspoon salt
- 1 teaspoon MSG
- 1/2 teaspoon ground dried hot chile
- 1 cup water
- Clean the prawns and boil them gently in their shells.
- Mix the prawns, peanuts, young ginger, lemon, fermented garlic, shallot and chile and arrange on a bed of salad leaves.
For the herb sauce, roast the lemongrass, young galangal, shallot and garlic in a pan. Then place them in a pot, add water and bring to a boil. Add the tamarind juice, palm sugar, salt, umami seasoning and chile and remove from the heat.
Drizzle the sauce over the salad and serve.
Recipe and recipe image courtesy of Umami Information Center. © 2007 UMAMI Information Center. All rights reserved. Additional material© Copyright 2005-
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