You can’t have enough herbs for this lovely warm Thai salad — every mouthful should include the fresh tang of mint and the subtle bite of coriander leaves, along with the hot, sweet, sour coconut milk dressing.

Ingredients
Feeds 4. Takes 35 mins.

16 medium prawns, raw
1 lemongrass stalk
2 small red chillies
4 shallots
250ml canned coconut milk
250ml water
½tsp salt
Bunch of fresh mint, washed
Bunch of coriander, washed
2tbsp lime juice
2tbsp Thai fish sauce (nam pla)
2tbsp salted peanuts, crushed

Devein the prawns by hooking a thin bamboo skewer through the spine and pulling out the intestinal tract. Peel off the shell, leaving the little tail for colour.

Trim the lemongrass and finely slice the white section. Slice the chillies, then peel and finely slice the shallots.

Combine the coconut milk, water and salt in a saucepan and gently heat. Add the lemongrass, chillies and shallots, and simmer gently for five minutes. Add the prawns and simmer gently for five minutes until they change colour.

In the meantime, pick the leaves from the mint and coriander and place in a large bowl. Tear any large leaves in half, otherwise leave them whole.

Using a slotted spoon, transfer the prawns, lemongrass, shallots, etc to the bowl of herbs, and gently toss. Divide between four Asian bowls or plates. Add the lime juice and fish sauce to the coconut milk, stir, and spoon the sauce over the prawns and leaves. Scatter with crushed peanuts and serve.

Tip: Save any remaining coconut milk broth to start off a curry or to sauce a fish.

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