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Food Network SA

Tiger Prawn Yum with Lemongrass

Key info

  • Difficulty
    › Difficult
  • Prep time
    › N/A
  • Cook time
    › N/A
  • Serves




For the Prawn Marinade:

12 large tiger prawns peeled and deveined

1 lemongrass stem, finely chopped

2 Kaffir lime leaves, finely shredded

1 bird's eye chilli, finely chopped

1/2 tsp white peppercorns, freshly crushed

165ml creamed coconut

For the Yum Salad:

5 tbsp fish sauce

4 tbsp sugar

2 lemongrass stems, outer leaves removed retaining the young white part; sliced into very thin rounds

4 red shallots, peeled and finely chopped

1 inch young ginger, peeled and cut into thin juliennes

2 red bird's eye chillies, finely chopped

5 tbsp lime juice

4 spring onions, finely sliced

1 small bunch coriander, finely chopped (reserve a few sprigs of coriander for garnish)

1 small bunch mint leaves

1 small bunch sweet basil

3 Kaffir lime leaves, finely julienned

1 red finger chilli, deseeded and cut into very thin strips

2 tbsp sticky rice, roasted and ground

Lime wedges to serve


Use imperial measurements


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