Recipe Ingredient
- 4 large prawns
- 100g jellyfish (scalded and sliced), chilled in the refrigerator
- (A):
- 2 stalks lemon grass (use only the white part), finely sliced.
- 10 cilipadi, finely sliced
- 50g young ginger, freely shredded
- 4 kaffir lime leaves, freely shredded
- Seasoning:
- 1 tsp light soy sauce
- 1 tbsp sugar
- 1/8 tsp pepper
- 1/2 tbsp fish sauce (nampla)
- 1 tbsp sesame oil
- 2 tbsp lemon juice
- Garnishing:
- Shredded carrot
- Toasted sesame seeds
- 1 red chilli, shredded
Instructions
- Steam prawns until cooked. Shell the prawns, cut into halves and chill well.
- Combine ingredients (A) in a mixing bowl. Stir well. Arrange prawns on a serving plate. Place jellyfish in the centre and garnish with the combined ingredients. Serve immediately.
