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
  1. 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. 
  2. 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.
  3. Divide the squid mixture, mint, shiso and bean sprouts between the lettuce cups. Serve with the remaining dressing.  Serves 4

Photography: Chris Court 

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