spicy squid and prawn larb
with green nam jim
- 400g cleaned squid tubes, chopped
- 15 peeled large green (raw) king prawns (shrimp)
- 2 teaspoons vegetable oil
- 2 cups mint leaves
- 2 cups shiso leaves
- 1 cup (80g) bean sprouts
- 12 baby cos (romaine) leaves
green nam jim dressing
- 1 clove garlic
- 2 cups coriander (cilantro) leaves
- 1 long green chilli, chopped
- 1 tablespoon grated ginger
- 1 tablespoon fish sauce
- ¼ cup (60ml) lime juice
- 2 teaspoons honey
- To make the green nam jim dressing, place the garlic, coriander, chilli, ginger, fish sauce, lime juice and honey in a food processor and process until finely chopped. Transfer to a bowl and set aside.
- Clean the food processor, add the squid and prawns and pulse until chopped. Heat the oil in a large wok over high heat. Add the squid mixture and cook for 3 minutes or until light golden. Add half the dressing and mix to combine.
- Divide the squid mixture, mint, shiso and bean sprouts between the lettuce cups. Serve with the remaining dressing. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
